Masala pappadums

Masala pappadums

By
From
Spice Kitchen
Serves
4
Makes
8
Photographer
Jana Liebenstein

This recipe takes the ubiquitous pappadum to the next level! The word pappadum comes from the Sanskrit ‘parpata’, meaning a kind of thin, crisp cake baked or fried in oil. Pappadums can be served with drinks or as an appetiser. In South India they are normally served with the main meal, crumbled and mixed with rice and curries to provide an exciting crunch. They can be made of lentils, sago, rice or potato. They are usually fried, although some brands can be cooked on a hotplate or under the grill.

Ingredients

Quantity Ingredient
250ml vegetable or canola oil, for shallow-frying
8 plain pappadums
2 tablespoons coriander leaves, chopped
chilli powder
2 tablespoons Chaat masala
2 tablespoons desiccated coconut

Method

  1. Heat the oil in a wok or frying pan over a high heat until it is smoking. Cook 1 pappadum at a time for about 2–3 seconds, or until crisp. Remove from the frying pan immediately and place on a large tray. Repeat the process for the remaining pappadums.
  2. Sprinkle the pappadums with the coriander, chilli powder, chaat masala and coconut. Serve immediately.

Note

  • You can also deep-fry the pappadums if you prefer. Heat 500 ml oil in a wok or deep-fryer to 200°C, then continue as for the method above.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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