Pappadams

• 12 sun-dried pappadams* (Indian wafers, sometimes called papads) in assorted flavors such as tandoori and Madras-spiced
• about 5 cups vegetable oil if frying
• *available at East Indian markets, some specialty foods shops

1. In a heavy kettle heat 1 1/2 inches oil over moderate heat until it registers 365 F. on a deep-fat thermometer and fry pappadams until crisp and golden, 2 or 3 seconds.
2. With tongs transfer pappadams to paper towels to drain briefly.
3. Preheat broiler.
4. Broil pappadams 4 to 6 inches from heat until they bubble and become opaque, about 10 seconds on each side.

pappadams, vegetable oil, indian markets

Taken from www.epicurious.com/recipes/food/views/pappadams-13006 (may not work)