I was first introduced to pappadums at a Grey Cup party about 25 years ago. (The Grey Cup is the Canadian Football League’s version of the Super Bowl.)
Served alongside chili, potato chips, chicken wings, and other more typical fare for hungry football fans, these thin, crisp wafers made from lentil and rice flours were a novelty back then.
Pappadums are likely still not standard Grey Cup or Super Bowl party fare today. They are most often served as an accompaniment to Indian food, but they also go well with dips and chutneys and can be served as a snack or an appetizer, or as an accompaniment to soups, stews or chilis. Hmmm, why not serve them at a football championship party? Sounds as though they’d easily fit most menus.
You can purchase dried pappadums under a few different brand names. In my local grocery store, I can buy plain, garlic or black peppercorn pappadums under the Patak’s label.
Patak’s pappadums are sold in packages of 10 thin, flat discs. The pappadums must be fried in oil, baked in a microwave oven, or roasted over an open flame before serving.
I prefer to prepare them in a microwave oven, first lightly brushing them with oil on both sides. Then, one at a time, they are popped into the microwave to cook on High power for 45 to 60 seconds or until they expand. And expand they will! As they cook, the dried discs magically morph into crisp crackers with a multitude of craters and ridges!
This dip goes well with a plate of crisp pappadums.
(Makes 4 servings)
1 cup (250 mL) canned drained kidney beans, rinsed
1/2 cup (125 mL) coarsely chopped cilantro
2 cloves garlic, minced
1/4 teaspoon (1 mL) ground cumin
3 tablespoons (45 mL) low-fat plain yogurt
1 teaspoon (5 mL) lemon juice
In food processor or blender, combine all ingredients; blend until smooth. Serve with pappadums, naan or pita bread.