Notes: Instead of the chaat masala Laxmi Hiremath sprinkles over this salad, you can use ground toasted cumin seeds: stir 1 teaspoon seeds in a frying pan over medium heat until they begin to brown, about 1 minute, then finely grind with a mortar and pestle or whirl in a blender. You can complete step 1 up to 3 hours ahead; cover and chill. Sev is thick or thin fried strands of spicy garbanzo batter.
Makes 8 servings
Caloriesfromfat 26 %
Protein 2.4 g
Fat 2.9 g
Satfat 0.3 g
Carbohydrate 19 g
Fiber 2.8 g
Sodium 30 mg
Cholesterol 0.0 mg
2 1/2 cups diced (3/4 in.) peeled firm-ripe papaya (about 14 oz.)
2 1/2 cups diced (3/4 in.) peeled firm-ripe kiwi (about 16 oz.)
1/2 cup finely chopped red onion
2 fresh red or green jalapeño chilies (1 1/2 oz. total), rinsed, stemmed, and thinly slivered or minced
3 tablespoons finely chopped fresh mint leaves
1/2 cup orange juice
1/4 cup fresh lime juice
1/3 cup shelled roasted, salted pistachios
1 teaspoon chaat masala (or freshly ground toasted cumin; see notes)
1/3 cup sev (optional)
1. In a wide serving bowl, mix papaya, kiwi, onion, chilies, and mint.
2. Gently stir in orange juice, lime juice, and nuts. Sprinkle with chaat masala (if using cumin, add salt to taste) and sev, if desired.