Toasted or Fried Pappadums

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.

Yield: Allow 1 per serving
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 6.7%
  • Protein: 2g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 4.7g
  • Fiber: 1g
  • Sodium: 260mg
  • Cholesterol: 0.0mg

Ingredients

  • pappadum wafers
  • vegetable oil

Preparation

  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.
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