Mini Pappadams with Cilantro Chutney and Lime Pickle
Active time: 30 min Start to finish: 30 min
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.
Recipe information
Yield
Makes 2 servings
Ingredients
3 cups vegetable oil
1/2 (7-oz) package mini pappadams (about 1 1/2 inches in diameter)
For chutney
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
Special equipment: a deep-fat thermometer
Preparation
Fry pappadams:
Step 1
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.)
Make chutney:
Step 2
Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt. Transfer to a bowl and stir in yogurt.
Step 3
Serve pappadams with chutney and pickle for dipping.
