Can be prepared in 45 minutes or less.

　　(Crisp Indian Wafers)

　　Pappadams, Indian wafers usually made from lentils, can be fried or broiled. When fried they become bubbly and more enlarged than when broiled. The tandoori-flavored ones are beet red. To maintain crispness, pappadams should be served within 1 hour of being cooked.

　　

Ingredients

Makes 12 pappadams

　　12 sun-dried pappadams* (Indian wafers, sometimes called papads) in assorted flavors such as tandoori and Madras-spiced

　　about 5 cups vegetable oil if frying

　　*available at East Indian markets, some specialty foods shops

　　

To fry pappadams:

Step 1

In a heavy kettle heat 1 1/2 inches oil over moderate heat until it registers 365° F. on a deep-fat thermometer and fry pappadams until crisp and golden, 2 or 3 seconds. With tongs transfer pappadams to paper towels to drain briefly.

　　

To broil pappadams:

Step 2

Preheat broiler.

　　

Step 3

Broil pappadams 4 to 6 inches from heat until they bubble and become opaque, about 10 seconds on each side.