-
You must buy the pappadams first at the store. Available at East Indian
markets, some specialty foods shops.
-
12 sun-dried pappadams in assorted flavors such as tandoori and Madras-apiced.
-
About 5 cups vegetable oil if frying.
-
To fry pappadams, in a heavy kettle heat 1 1/2 inches oil over moderate
heat until it registers 365F on a deep fat thermometer and fry pappadams
until crisp and golden, 2 or 3 seconds. With tongs transfer pappadams
to paper towels to drain briefly.
-
To broil pappadams, broil pappadams 4 to 6 inches from heat until they
bubble and become opaque, about 10 seconds on each side.
|
