Mini Khakhra Bites with Avocado & Sweet Chilli From the Kitchen of: Shradha Agarwal

Course: Appetizer / Evening Snack
Ingredients
Mini Khakhras: 1 packet (approx. 2½ to 3 inches in diameter)
Avocado: 1 ripe, thinly sliced
Base Sauce: Thai Sweet Chilli Sauce
Seasoning & Acid: Fresh lemon juice and freshly ground black pepper
Garnish: Green onions (scallions), finely chopped
(Note: Freshly diced tomatoes can be substituted for an allium-free / Jain alternative)
Assembly Instructions

1. Base Layer: Lay out the mini khakhras on a serving platter. Spread a thin, even layer of sweet chilli sauce over each base.
2. Top with Avocado: Arrange thinly sliced avocado neatly over the sweet chilli sauce.
3. Season: Drizzle a few drops of fresh lemon juice over the avocado slices and sprinkle with freshly ground black pepper to taste.
4. Garnish: Top with finely chopped green onion stems (or finely diced fresh tomatoes).