Toasted or Fried Pappadums

Toasted or Fried Pappadums Recipe
James Carrier
Notes: You can buy pappadums - dried lentil wafers--plain or seasoned; sometimes they are even sold in regular supermarkets. Stored airtight, they keep almost indefinitely, ready to use for instant appetizers. When toasted or fried, they become crisp, like potato chips; you can store the cooked wafers airtight up to 1 week.
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Yield:

Allow 1 per serving

Recipe from

Sunset

Nutritional Information

Calories 27
Caloriesfromfat 6.7 %
Protein 2 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 4.7 g
Fiber 1 g
Sodium 260 mg
Cholesterol 0.0 mg

Ingredients

pappadum wafers
vegetable oil

Preparation

To toast: Lay pappadum wafers (see notes) slightly apart on a baking sheet. Broil 4 to 6 inches from heat until they begin to blister or buckle, 20 to 25 seconds (watch closely--they scorch easily). Turn wafers over and broil again until surface is blistered, 8 to 12 seconds longer. Transfer toasted wafers to a rack.

To fry: Pour about 1 inch of vegetable oil into a 10- to 12-inch frying pan over medium-high heat; when oil reaches 375º on a thermometer, adjust heat to maintain temperature. Lay 1 pappadum wafer in hot oil; when it puffs up (almost instantly), turn it over, push other side into oil, and cook until puffed and crisp (it doesn't need to brown), 2 to 3 seconds. Transfer to paper towels to drain.

Serve, or cool and wrap airtight.

Nutritional analysis per toasted wafer.

Note:

October 2003
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