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Pappadams and Mango Raita
Ingredients
- 12 Papads (use the spiced ones, like Jeera, which means “cumin”)
- Optional: Vegetable oil for frying
- Water
- 1 C. Indian or Greek yogurt
- ½ teaspoon Whole cumin seeds
- 1/4th Ripe mango, very finely diced
- Salt to taste
Make the pappadams
- To pan-fry: Heat about ¼” vegetable oil in a large, non-stick skillet big enough to fit the papads without breaking. When the oil is hot, add one papad at a time and cook for a few seconds, until it blisters and browns. Set it onto paper toweling and continue with the remaining papads. Keep the cooked pappadams in a low oven. They will crisp up as they cool.
- To cook on the stove top: Place one papad directly on top of a gas grill grate. Turn the flame up to medium-low. When the top is lightly bubbled, turn and cook the other side. This only takes seconds. Cool them individually, then stack to serve.
- To make the raita: Pour the yogurt into a bowl. Add enough water, a bit at a time, to thin to a more pourable consistency. Place the cumin seeds in a small, dry skillet and toast over medium-low flame until they are very dark. Pour the seeds directly into the yogurt mixture and stir. Add the mango and season generously with salt to taste.
- To serve, keep the pappadams whole or break into pieces. Pass the raita separately for dipping.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/