Pappadums with mint and coriander chutney

Pappadums with mint and coriander chutney

3.7 7 ratings

Prep. 45min

Total 50min

15 portions

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

Fiber 3 g

Saturated fat 0.5 g

Carbohydrates 14.2 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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