Mini Pappadams with Cilantro Chutney and Lime Pickle

1. 1

   Heat oil in a 2-quart heavy saucepan over moderate heat until it registers 350F on deep-fat thermometer.

2. 2

   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.

3. 3

   (Return oil to 350F between batches.)

4. 4

   Puree cilantro in a blender with jalapeno, water, brown sugar, lime juice, and salt.

5. 5

   Transfer to a bowl and stir in yogurt.

6. 6

   Serve pappadams with chutney and pickle for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.