papadum

Deze loaded papadum met mango, paprika en rivierkreeftjes is echt heerlijk! En ontzettend makkelijk om te maken. Lekker als voorgerecht.

Loaded papadums met mango, paprika en rivierkreeftjes

papadums (met koriandersmaak, Patak’s)

rode puntpaprika

mango

rivierkreeftjes

bosuitjes (alleen het groene deel)

eetlepels mayonaise

eetlepel limoensap

theelepel wasabipasta

zoete chilisaus (of srirachasaus)

theelepel sesamzaad (om te garneren)

Leg op ieder bord alvast een papadum.

Schil de mango en snijd het vruchtvlees in dunne plakjes of reepjes. Snijd de puntpaprika in ringen (verwijder de zaadjes en zaadlijsten). Beleg hier de papadums mee. Verdeel de rivierkreeftjes ook over de papadums

Maak een dressing van de mayonaise, het limoensap en de wasabipasta. Doe dit in een plastic zakje en knip een klein hoekje af. Drizzle hiermee de dressing over de papadums. Verdeel ook wat druppels zoete chilisaus over de papdums.

Snijd de bosuitjes in schuine ringetjes en strooi dit samen met het sesamzaad over de loaded papadums om te garneren.

Dress up your papadum with spicy red onion chutney and cooling mint raita

papadum with red onion chutney and mint raita

papadum (available at any Indian grocery)

fry (about 1/2 inch deep)

white onion (sliced thin)

tbsp chili masala sauce (I like Tamarina brand)

tbsp ketchup

tsp cumin seed

salt

amchoor powder (for a bit of tang)

plain yoghurt

tsp mint sauce (- mint sauce is not mint jelly)

tsp fresh mint (minced)

tsp cilantro (minced)

tsp salt

milk

Slice your onion thinly. Really thinly. Cut it in half lengthwise. Set a half down on your cutting board. Cut off the stem end but leave the root end . Slice across the onion so you get half moon rings. Once you are done slicing the first half cut the onion slices in half to form quarter rings. Repeat the whole process with the other half onion.

Deflame the onion. Takes the bite out of it. Put the sliced onion in a fine mesh strainer. Rinse under cold water for about a minute. Transfer the onion to a bowl of cold water. Let the onions soak in the fridge for 10 minutes. Drain. You can do this when you are making salsa as well. Smooths all the rough edges of the onion. This is a good restaurant trick for anything with raw onions.

Combine the ketchup, cumin seed, masala chili sauce, salt and amchoor powder. Stir to combine. If you taste it now it will seem pretty spicy. Depending on the chili masala sauce you pick of course. Don&#x27;t worry. The onions will dilute the heat. And papadum seem to soak up the fire. If anything it could be spicier if that&#x27;s what you like.

Fold in the onions. Mix thoroughly to coat the onions with the tomato mixture. If you have time refrigerate the red onion chutney for about an hour to mellow the flavours. It&#x27;s good right away. It&#x27;s a little better after it sits for a while. Taste it right before you are ready to serve and adjust the salt.

Red onion chutney

Combine all the ingredients except the milk in a small bowl. Stir it up. Now decide if you like the texture.

If you want it thinner add some milk, a teaspoon at a time, until you get to your desired consistency. Taste and adjust salt.

Easy mint raita

Have your red onion chutney and mint raita ready to go before you start cooking papadum. Papadum do not taste good once they cool too much. They are great hot. They are not great cold. Trust me on this one. Nobody will like cold papadum.

Pick a skillet a little bigger than the papadum. 10 inch diameter is about perfect. Bigger is OK but it takes more oil.

A good set of tongs is essential here. Have them ready when you start cooking.

Pour enough oil into your pan to get it about 1/2 inch deep. Heat your oil to around 350F. Use a thermometer. Guessing never works well. If you must guess you want your papadum to cook in about 8-10 seconds and not wind up too brown. Thermometers are way easier. Better food through science.

Have a plate with some paper towel on it nearby. You are going to need to have it close to the pan or you are going to drip oil everywhere.

Slip a papadum into the oil. It will start to curl and cook immediately. After around 4-5 seconds grab it with your tongs and flip it. It will be pretty solid so this should be easy. Cook another 3-5 seconds. Grab one edge of the papadum and hold it vertically above the oil to drain a bit.

Transfer the cooked papadum to the plate with the tongs. I like to have my tongs in my dominant hand and the plate in my other hand when I do this.

Repeat no more than 6 times. Don&#x27;t serve cold papdum. Just don&#x27;t do it. Have I mentioned that?

Serve the papadum with the red onion chutney and mint raita. Let your guests decide what they want to put on their papadum.

How to cook papadum

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Top 2 papadum recipes from across the web

The most viewed papadum recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Loaded papadums met mango, paprika ...

papadum with red onion chutney and ...

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