Indian chickpea and lime hot dog
0
- Prep Time15 mins
- Total Time2 mins
- Makes8 servings
Photo, Roberto Caruso.
Crunchy pappadums, mango chutney and hot lime pickle bring all the best parts of a curry dinner onto a hot dog.
Ingredients
1 uncooked pappadum
3/4 cup canned chickpeas, drained and rinsed
3 tbsp finely chopped Indian lime pickle
1/4 cup chopped cilantro
1/4 cup mango chutney
Instructions
SPRAY pappadum with oil. Lay on a paper towel on the microwave turntable. Microwave until it starts to blister and pop, about 1 min. Cool slightly and crumble into bite-sized pieces.
HEAT chickpeas in a small frying pan over medium until completely dry, about 1 min. Use a potato masher to partially mash chickpeas. Add lime pickle and cilantro and stir until heated through.
SPOON chutney over hot dogs. Top with chickpea mixture, then pappadum pieces.
Chatelaine Quickies: Gourmet Hot Dogs
Nutrition (per serving (topping only))
Calories 57, Protein 1g, Carbohydrates 10g, Fat 2g, Fibre 1g, Sodium 398mg.
Kitchen Tip: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).
