Pappadums with mint and coriander chutney
TM6 TM5 TM31

Pappadums with mint and coriander chutney

3.3 (4 rating)

Ingredients

Pappadums

  • 180 g water
  • 400 g urad dal, whole or split, husks removed (see Tips)
  • 1 tsp fine salt
  • 1 tsp chilli powder
  • 1 tbsp vegetable oil, plus 300-500 g extra for rolling and frying

Mint and coriander chutney

  • 12 sprigs fresh mint, leaves only
  • 10 sprigs fresh coriander, leaves only
  • 1 fresh long green chilli, cut into halves and deseeded
  • 1 tsp sea salt flakes
  • 1 lime, juice only (approx. 20 g)
  • 150 g natural yoghurt

Nutrition
per 1 portions
Calories
479.1 kJ / 114.1 kcal
Protein
7.2 g
Carbohydrates
14.2 g
Fat
2.2 g
Saturated Fat
0.5 g
Fibre
3 g
Sodium
310.2 mg

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