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Toasted or Fried Pappadums

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.

Ingredients

  • pappadum wafers
  • vegetable oil

Nutrition 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

How to Make It

  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.

  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.

  3. Serve, or cool and wrap airtight.

  4. Nutritional analysis per toasted wafer.