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Categories:
vegetable oil pappadams fresh cilantro sprigs jalapeno chiles water brown sugar lime juice salt yogurt Accompaniment thermometer
Viewed: 28 - Published at: 4 years agoIngredients
- 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 jalapeno 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
Method
- Heat oil in a 2-quart heavy saucepan over moderate heat until it registers 350F 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 350F between batches.)
- Puree cilantro in a blender with jalapeno, water, brown sugar, lime juice, and salt.
- Transfer to a bowl and stir in yogurt.
- Serve pappadams with chutney and pickle for dipping.
