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Wednesday, May 29, 2013

Pappadums & Chutney

Happy hour can't happen without pappadums in this house...
They say l'appetit vient en mangeant (your appetite develops as you eat- which sounds better in French) but I disagree.  I say it comes depending on the teaser you have given yourself...happy hour, therefore, is an essential part of enjoying a worthy meal.
I bought these pappadums in India, so I cannot offer a recipe, but I definately CAN say that they are best "dégustés" after being toasted on an open flame.
If you do not have a gas stove, 2-3 minutes in a toaster oven can do the trick.  I have a grill option on my microwave that somewhat works.  Do NOT heat them in a pan.  Who would suggest such an insane idea?
Pappadums can be enjoyed either plain, with some green chutney, tamarind chutney, or whatever chutney you can get your little hands on.
For those unfamiliar with pappadums, they would be like some sort of Indian version of chips & salsa.  Instead of masa, they are mostly made of chickpea flour and spices rolled into an extremely thin dough, and dried.  They are not fried like chips, but when ready to eat, heated on an open flame or tandoor (or toaster oven for those of us not quite equipped).
The bottom line is:
Any meal starting with pappadum happy hour will be an extremely pleasurable meal...
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