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Pappadums with mint and coriander chutney

Pappadums with mint and coriander chutney
3.7 7 ratings
Prep. 45 min
Total 50 min
15 portions
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Ingredients

Pappadums
  • water
    180 g
  • whole black urad dal whole or split, husks removed (see Tips)
    400 g
  • fine salt
    1 tsp
  • chilli powder
    1 tsp
  • vegetable oil plus 300-500 g extra for rolling and frying
    1 tbsp
Mint and coriander chutney
  • fresh mint leaves only
    12 sprigs
  • fresh coriander leaves only
    10 sprigs
  • fresh long green chilli cut into halves and deseeded
    1
  • sea salt flakes
    1 tsp
  • lime juice only (approx. 20 g)
    1
  • natural yoghurt
    150 g

Difficulty

easy

Nutrition per 1 portions

Sodium 310.2 mg
Protein 7.2 g
Calories 479.1 kJ / 114.1 kcal
Fat 2.2 g
Fibre 3 g
Saturated Fat 0.5 g
Carbohydrates 14.2 g

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Australia and New Zealand

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