- 1 bunch cilantro
- 1 small green chile (serrano or jalapeño), seeds and ribs removed
- 1 green onion, sliced
- 1-inch chunk fresh ginger, peeled and sliced (to yield about 1 tablespoon minced)
- 2 tablespoons grated coconut, fresh or dried (optional)
- 1⁄2 teaspoon ground cumin
- Pinch of kosher salt
- 1⁄2 cup unflavored yogurt
- 1 package pappadams (dried Indian lentil wafers) plain or spiced
- Lemon juice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Makes 8, as an appetizer
Good to Know
Pappadams are thin, crisp, round wafers made from lentils and other legumes, often served in Indian restaurants as a complimentary nibble, much like the tortilla chips and salsa in Mexican places.
Which beer should I have with this?
Try these appetizers with any lager.
1. Look for uncooked pappadams (or simply papad, among other spellings) in Indian markets as flat packages of twenty or so thin, leathery rounds. They come plain or in various flavors, including black pepper, garlic, and red chile, and will keep for months at room temperature. When heated, they expand by about 20 percent in size and become crisp. Most restaurants fry their pappadams, but they are just as good cooked by dry heat, either under a broiler or, easiest and fastest of all, one at a time over direct heat.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Joseph Grossberg/Flickr