Mini Pappadams with Cilantro Chutney and Lime Pickle

Vegetarian
Gluten Free
Health score
2%
Mini Pappadams with Cilantro Chutney and Lime Pickle
45 min.
2
617kcal

Suggestions


Indulge in the delightful world of Indian appetizers with our Mini Pappadams served alongside a vibrant Cilantro Chutney and tantalizing Lime Pickle. Perfectly crispy and golden, these mini pappadams are not just visually appealing but also a treat for your taste buds. With a preparation time of just 45 minutes, they make for an excellent side dish or a playful snack that impresses at any gathering.

The secret to their irresistible flavor lies in the rich combination of fresh cilantro and the subtle heat of jalapeño in the chutney. This vibrant green dip, complementing the crispy pappadams, elevates the snacking experience with its zesty freshness and a touch of sweetness from brown sugar, balanced perfectly by the savory salt and tangy lime juice. For those who relish a bit of tang, the accompaniment of finely chopped lime or mango pickle adds an exciting dimension, making each bite a burst of flavors.

Whether you're hosting a dinner party or simply enjoying a relaxing evening at home, these Mini Pappadams are sure to be a hit. Plus, they’re Vegetarian and Gluten-Free, appealing to a variety of dietary preferences. Prepare ahead of time for stress-free entertaining, or enjoy them fresh straight from the pan. Dive into this delicious fusion of textures and flavors, and let your culinary journey begin!

Ingredients

  • teaspoons brown sugar packed
  • cup cilantro leaves fresh
  •  jalapeno seeded coarsely chopped
  • teaspoons juice of lime fresh
  • servings mangos finely chopped
  • 0.5 teaspoon salt 
  • cups vegetable oil 
  • tablespoons water 
  • tablespoons yogurt plain (preferably whole-milk)
  • oz frangelico mini ()
  • oz frangelico mini ()

Equipment

  • bowl
  • paper towels
  • sauce pan
  • blender
  • kitchen thermometer
  • slotted spoon

Directions

  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.)
  2. Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt.
  3. Transfer to a bowl and stir in yogurt.
  4. Serve pappadams with chutney and pickle for dipping.
  5. ·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.

Nutrition Facts

Calories617kcal
Protein0.83%
Fat94.95%
Carbs4.22%

Properties

Glycemic Index
67.38
Glycemic Load
0.44
Inflammation Score
-7
Nutrition Score
8.9478260051945%

Flavonoids

Catechin
0.02mg
Eriodictyol
0.11mg
Hesperetin
0.45mg
Naringenin
0.02mg
Luteolin
0.09mg
Quercetin
4.61mg

Nutrients percent of daily need

Calories:617.36kcal
30.87%
Fat:66.45g
102.23%
Saturated Fat:10.61g
66.32%
Carbohydrates:6.64g
2.21%
Net Carbohydrates:6.19g
2.25%
Sugar:5.86g
6.51%
Cholesterol:3.9mg
1.3%
Sodium:601.04mg
26.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.31g
2.62%
Vitamin K:146.5µg
139.52%
Vitamin E:5.84mg
38.92%
Vitamin C:12.48mg
15.12%
Vitamin A:658.32IU
13.17%
Calcium:47.44mg
4.74%
Vitamin B2:0.06mg
3.62%
Phosphorus:35.16mg
3.52%
Potassium:118.51mg
3.39%
Vitamin B6:0.06mg
2.78%
Folate:9.92µg
2.48%
Manganese:0.05mg
2.38%
Vitamin B5:0.2mg
1.98%
Magnesium:7.76mg
1.94%
Vitamin B12:0.11µg
1.85%
Fiber:0.46g
1.82%
Zinc:0.24mg
1.57%
Copper:0.03mg
1.56%
Iron:0.23mg
1.26%
Vitamin B1:0.02mg
1.23%
Selenium:0.82µg
1.17%
Vitamin B3:0.22mg
1.1%
Source:Epicurious