Indian cuisine · Salads & Mezze

Papadam

Wafer-thin lentil-flour discs, fried crisp in seconds or toasted over an open flame.

Ingredients · for 4 servings

• 12 dried papadams (urad dal wafers)
• 500ml oil, for frying
• 1 tsp chaat masala
• 1/2 tsp chilli powder
• 1 red onion
• 1 lime

Instructions

1. Take the dried papadams out of the packet one at a time and check for cracks – broken discs will spatter when fried.
2. Heat the oil in a deep pan to 190°C; a small corner of papadam should puff up instantly when dropped in.
3. Slide one disc in at a time and use two pairs of tongs to hold it flat under the surface for 5–8 seconds until it puffs up pale – it must not turn brown.
4. Remove immediately, drain standing upright on kitchen paper, and repeat with the remaining discs.
5. Alternatively, toast the papadams over an open gas flame or on a hot hotplate for 15–20 seconds using tongs, turning constantly, until they ripple and blister.
6. Dust with chaat masala and chilli powder, then serve with finely diced onion and lime wedges as a crisp opener alongside the chutneys.