PAPPADAMS

PAPPADAMS (crisp lentil wafers)

 Appetizers, chips and crackers, pappadams 1  Appetizers, chips and crackers, pappadams 2 (

pappadams (available at East Indian markets and specialty food shops)

 pp01  pp 02

vegetable oil for frying


1. In a skillet at least 2 inches wider than a pappadam heat ½ inch oil to 375* on a deep-fat thermometer and in it fry the pappadams, 1 at a time, turning them, for 10 to 15 seconds, or until they have expanded and turned pale golden. (As the oil becomes hotter, the time required to crisp the pappadams will shorten. Watch carefully.) Transfer the pappadams as they are fried to paper towels to drain.

NOTE: The pappadams may be fried 1 day in advance and kept, covered loosely, at room temperature. In humid weather they may go limp, in which case you should pile them onto a rimmed baking sheet and put them into a preheated 350* oven until they recrisp, usually in about 5 minutes.

from The Best of Gourmet, 1992

Serve With: Mulligatawny soup with chicken

                     Red lentil soup with spiced oil

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