Indian chickpea and lime hot dog

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15 min


2 min



Indian chickpea and lime hot dog

Photo, Roberto Caruso.

Crunchy pappadums, mango chutney and hot lime pickle bring all the best parts of a curry dinner onto a hot dog.


  • 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


  • 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
  • 1 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 2 g,
  • Fibre
  • 1 g,
  • Sodium
  • 398 mg.

Kitchen Tip: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).