Crisp Puffed Papadum with Mint Chutney

By Sprig Originals ✓ · cooked up in Sprig

The 20-second papadum: skip the pot of oil and puff store-bought dried lentil discs in the microwave or a bare skillet until they blister and snap. One batch goes plain with a bright mint-cilantro chutney, the other gets loaded with lemony onion-tomato masala for an instant Indian-restaurant starter.

Ingredients

• 8 dried papadums (plain or black pepper, about 6-7 inches)
• 1 tsp neutral oil, for brushing (optional, skillet method)
• 1/4 tsp chaat masala, for dusting

• 1 cup packed fresh cilantro leaves and tender stems
• 1/2 cup packed fresh mint leaves
• 1 serrano chile, stemmed and halved
• 1 inch piece fresh ginger, peeled
• 3 tbsp plain whole-milk yogurt
• 2 tbsp fresh lime juice
• 1/2 tsp granulated sugar
• 1/2 tsp kosher salt
• 2 tbsp cold water, as needed

• 1/2 small red onion, finely diced
• 1 plum tomato, seeded and finely diced
• 2 tbsp chopped cilantro
• 1 tbsp fresh lemon juice
• 1/2 tsp chaat masala
• 1/4 tsp red chile powder or cayenne
• kosher salt, to taste

Instructions

1. Make the chutney first so it has time to chill: combine the cilantro, mint, serrano, ginger, yogurt, lime juice, sugar and salt in a blender or small food processor. Blend 45-60 seconds, scraping down the sides and adding cold water 1 tablespoon at a time, until you have a thick, spoonable green sauce. Taste for salt and lime, then refrigerate.
2. Make the onion masala: toss the red onion, tomato, cilantro, lemon juice, chaat masala, chile powder and a pinch of salt in a small bowl. Let it sit at room temperature at least 10 minutes, then drain off any pooled liquid just before topping the papadums so they stay crisp.
3. Microwave method (fastest, no oil): place 1 papadum flat on the microwave turntable or on a paper towel. Microwave on high 30-45 seconds, watching through the door. It will curl, pale slightly and bloom with blisters; pull it the moment it stops changing and feels rigid. Wattage varies, so cook the first one in 15-second bursts to calibrate, then repeat with the rest, one at a time.
4. Skillet method (more toasty flavor): heat a dry cast-iron or heavy nonstick skillet over medium for 3 minutes. Lightly brush one side of a papadum with a few drops of oil if you like, then lay it in the pan. It will start puffing in 10-15 seconds; press the center gently with tongs or a folded towel so the whole disc contacts the pan, flip after 20-25 seconds and cook the second side 15-20 seconds until opaque, blistered and stiff. Total time per papadum is about 40 seconds.
5. As each papadum comes off the heat, set it on a wire rack, not a plate, so steam escapes and it crisps fully. Do not stack them until completely cool, about 2 minutes. Dust the plain ones lightly with chaat masala.
6. Serve immediately: leave half the papadums whole with the bowl of mint chutney for dipping, and spoon the drained onion masala over the other half right before bringing them to the table. Break into shards and eat within 10 minutes of topping, while the crunch is at its peak.

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Nutrition (per serving, estimated)

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