KCB 4.17: Crispy Dal Wafers (Pappadams)

Crispy Dal Wafers (Pappadams)

Crispy dal-wafers (pappadams or paparh) are often served as part of a full Indian dinner menu, usually at the beginning or as a closing item. They can be deep-fried or toasted over a flame. Although they are technically not breads, they are eaten like breads. They're also great for party snacks. Raw pappadams can be purchased at any Asian grocer shop, and come, plain or spiced, in all sizes.

• COOKING TIME: A few seconds per wafer if deep-fried; a few minutes if toasted over a flame.

To deep-fry

• 1. Heat ghee or oil in a wok or large frying pan over moderately high heat. When hot 185°C/365°F, gently slip in a pappadam. It will immediately sizzle and expand. When it crinkles on the edges, turn it over with tongs and after 2-3 seconds remove it and place it on paper towels or in a colander to drain. Serve hot or cold.

To toast over a flame

• 1. Place a raw pappadam on a cake rack and hold it about 5 cm (2-inches) above a heat source set on high. Move the wafer around, until the whole surface is lightened in colour, expanded, and flecked with brown. Turn it over and cook the other side. Remove and stack. Serve hot or cold. Dry-roasted pappadams are great for persons on a low-fat diet.

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