Pappadams and Mango Raita

Pappadams and Mango Raita
Serves 8
  1. 12 Papads (use the spiced ones, like Jeera, which means “cumin”)
  2. Optional: Vegetable oil for frying
  3. Water
  4. 1 C. Indian or Greek yogurt
  5. ½ teaspoon Whole cumin seeds
  6. 1/4th Ripe mango, very finely diced
  7. Salt to taste
Make the pappadams
  1. 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.
  2. 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.
  3. 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.
  4. To serve, keep the pappadams whole or break into pieces. Pass the raita separately for dipping.
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