Mini Pappadams with Cilantro Chutney and Lime Pickle

• 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 jalapeno 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

1. Heat oil in a 2-quart heavy saucepan over moderate heat until it registers 350F on deep-fat thermometer.
2. 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.
3. (Return oil to 350F between batches.)
4. Puree cilantro in a blender with jalapeno, water, brown sugar, lime juice, and salt.
5. Transfer to a bowl and stir in yogurt.
6. Serve pappadams with chutney and pickle for dipping.

vegetable oil, pappadams, fresh cilantro sprigs, jalapeno chiles, water, brown sugar, lime juice, salt, yogurt, accompaniment, thermometer

Taken from www.epicurious.com/recipes/food/views/mini-pappadams-with-cilantro-chutney-and-lime-pickle-104627 (may not work)