Mini Pappadams with Cilantro Chutney and Lime Pickle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Active time: 30 min Start to finish: 30 min Ingredients:
3 cups vegetable oil |
1/2 (7-oz) package mini pappadams (about 1 1/2 inches in diameter) |
1 cup fresh cilantro sprigs |
1 to 2 jalapeño chiles, seeded and coarsely chopped |
2 tablespoons water |
2 teaspoons packed brown sugar |
2 teaspoons fresh lime juice |
1/2 teaspoon salt |
3 tablespoons well-stirred plain yogurt (preferably whole-milk) |
accompaniment: finely chopped lime or mango pickle |
Directions:
1. Fry pappadams: Heat oil in a 2-quart heavy saucepan over moderate heat until it registers 350°F on deep-fat thermometer. Fry pappadams in 3 batches until puffed and pale golden, 30 seconds to 1 minute, then transfer with a slotted spoon to paper towels to drain. (Return oil to 350°F between batches.)
2. Make chutney: Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt. Transfer to a bowl and stir in yogurt.
3. Serve pappadams with chutney and pickle for dipping.
4. Cooks' notes: ·Pappadams may be fried 1 day ahead, cooled, and stored in an airtight container at room temperature. ·Chutney may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
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