James Carrier
Yield
Allow 1 per serving

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Serve, or cool and wrap airtight.

Step 4

Nutritional analysis per toasted wafer.

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