Mini Pappadams with Cilantro Chutney and Lime Pickle

Name: Mini Pappadams with Cilantro Chutney and Lime Pickle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons packed brown sugar; 237 milliliters fresh cilantro sprigs; 1 to 2 jalapeño chiles, seeded and coarsely chopped; 2 teaspoons fresh lime juice; 2 servings Accompaniment: finely chopped lime or mango pickle; 1 teaspoons salt; 710 milliliters vegetable oil; 2 Tbsps water; 3 Tbsps well-stirred plain yogurt (preferably whole-milk); 198 grams 1/2 package mini pappadams (about 1 1/2 inches in diameter)

Mini Pappadams with Cilantro Chutney and Lime Pickle

Mini Pappadams with Cilantro Chutney and Lime Pickle might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 321 calories, 1g of protein, and 34g of fat per serving. This recipe serves 2. A mixture of water, cilantro sprigs, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.)

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Kitchen Thermometer

Sauce Pan

Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt.

Ingredients you will need

Brown Sugar

Lime Juice

Cilantro

Water

Salt

Equipment you will use

Blender

Transfer to a bowl and stir in yogurt.

Ingredients you will need

Yogurt

Equipment you will use

Bowl

Serve pappadams with chutney and pickle for dipping.

Ingredients you will need

Chutney

Pickles

·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.

Ingredients you will need

Chutney