- 3 cups vegetable oil
- 1/2 (7-oz) package mini pappadams (about 1 1/2 inches in diameter)
- 1 cup fresh cilantro sprigs
- 1 to 2 jalapeño chiles, seeded and coarsely chopped
- 2 tablespoons water
- 2 teaspoons packed brown sugar
- 2 teaspoons fresh lime juice
- 1/2 teaspoon salt
- 3 tablespoons well-stirred plain yogurt (preferably whole-milk)
- Accompaniment: finely chopped lime or mango pickle
- Special equipment: a deep-fat thermometer
- Heat oil in a 2-quart heavy saucepan over moderate heat until it registers 350°F on deep-fat thermometer. Fry pappadams in 3 batches until puffed and pale golden, 30 seconds to 1 minute, then transfer with a slotted spoon to paper towels to drain. (Return oil to 350°F between batches.)
- Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt. Transfer to a bowl and stir in yogurt.
- Serve pappadams with chutney and pickle for dipping.