Serious Eats Poppadums With Chile-spiked Onion And Avocado Pomegranate Dip From 'indian Cooking Unfolded' Recipe

Total time: 20 minutes

Keto Friendliness Gauge

Net Carbs are 6% of calories per serving, at 14g per serving. This food is keto-friendly.

How keto-friendly is Serious Eats Poppadums With Chile-spiked Onion And Avocado Pomegranate Dip From 'indian Cooking Unfolded'? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Serious Eats Poppadums With Chile-spiked Onion And Avocado Pomegranate Dip From 'indian Cooking Unfolded' Recipe

  • Net Carbs are 6% of calories per serving, at 14g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Serious Eats Poppadums With Chile-spiked Onion And Avocado Pomegranate Dip From 'indian Cooking Unfolded' Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 190 g )
Amount Per Serving
Calories: 241
Total Fat: 17g
Saturated Fat: 3g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 11g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 439mg
Total Carbohydrates: 23g
Dietary Fiber: 9g
Sugar: 5g
Protein: 4g
Calcium: 38mg Iron: 1mg
Potassium: 683mg Vitamin A: 25mcg
Vitamin C: 29mg Vitamin D: 0mcg

Ingredients

  • 6 or 12 uncooked lentil wafers (poppadums), each at least 6 inches in diameter before cooking
  • Chile-Spiked Onion
  • 1/2 cup finely chopped red onion
  • 1 medium-size tomato, cored and finely chopped
  • 1/4 cup finely chopped fresh cilantro leaves and tender stems
  • 1 or 2 fresh green serrano chiles, stems discarded, finely chopped (do not remove the seeds)
  • 1/2 teaspoon coarse kosher or sea salt
  • Avocado Pomegranate Dip
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 cup firmly packed fresh cilantro leaves and tender stems
  • 2 tablespoons freshly squeezed lime or lemon juice
  • 1 teaspoon coarse kosher or sea salt
  • 1 small onion, coarsely chopped
  • 3 large cloves garlic
  • 2 to 3 fresh green serrano chiles, stems discarded
  • 3 large ripe Hass avocados
  • 1/2 cup fresh pomegranate seeds or red raspberries

Instructions

Visit Serious Eats's website to view the recipe instructions. (Via Edamam)