Active time: 30 min Start to finish: 30 min

　　

Ingredients

Makes 2 servings

　　3 cups vegetable oil

　　1/2 (7-oz) package mini pappadams (about 1 1/2 inches in diameter)

　　

For chutney

1 cup fresh cilantro sprigs

　　1 to 2 jalapeño chiles, seeded and coarsely chopped

　　2 tablespoons water

　　2 teaspoons packed brown sugar

　　2 teaspoons fresh lime juice

　　1/2 teaspoon salt

　　3 tablespoons well-stirred plain yogurt (preferably whole-milk)

　　Accompaniment: finely chopped lime or mango pickle

　　Special equipment: a deep-fat thermometer

　　

Fry pappadams:

Step 1

Heat oil in a 2-quart heavy saucepan over moderate heat until it registers 350°F on deep-fat thermometer. Fry pappadams in 3 batches until puffed and pale golden, 30 seconds to 1 minute, then transfer with a slotted spoon to paper towels to drain. (Return oil to 350°F between batches.)

　　

Make chutney:

Step 2

Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt. Transfer to a bowl and stir in yogurt.

　　

Step 3

Serve pappadams with chutney and pickle for dipping.

　　Cooks' notes:

　　·Pappadams may be fried 1 day ahead, cooled, and stored in an airtight container at room temperature.

　　·Chutney may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.