Basket Of Poppadum With Dips And Chutneys Recipe

Frying method

Heat 1 cup vegetable oil in a heavy-bottomed skillet or frying pan over medium-high heat until a small piece of poppadum sizzles and puffs immediately (about 350°F/175°C). Using tongs, carefully slide one poppadum into the hot oil; it should puff within 1–3 seconds. Flip quickly and remove as soon as both sides are puffed and lightly golden (total 5–8 seconds). Drain on paper towels. Repeat with remaining poppadums, adjusting heat so oil stays hot but not smoking.

Roasting (low-oil) alternative

If roasting, preheat a skillet over medium-high. Lightly brush or spray each poppadum with a little oil. Place one poppadum in the dry skillet, press gently with a spatula and roast for 20–30 seconds until it puffs and shows brown spots. Flip and roast the other side for 10–20 seconds. Remove and keep warm. Repeat with remaining poppadums.

Keep popped poppadums in a warm, dry place or in a lined basket so they remain crisp. Serve immediately with the dips for best texture.

Rinse mint and coriander; remove thick stems. Roughly chop the herbs and place them in a blender or food processor with the green chili, lime juice, sugar, salt and yogurt (if using). Add 1–2 tablespoons water to help blend.

Pulse until a smooth, bright-green paste forms. Taste and adjust salt, lime or sugar. Transfer to a small serving bowl and chill briefly. Garnish with a small mint leaf if desired.

Place tamarind paste, chopped dates and hot water in a small saucepan or bowl and let sit for 5 minutes to soften the dates and dissolve the tamarind slightly.

Transfer to a blender or use an immersion blender; add brown sugar, ground cumin, chili powder and salt. Blend until smooth and glossy. If too thick, add a teaspoon of hot water at a time until you reach a spoonable consistency. Taste and adjust sweetness or spice.

Pour into a small serving dish and let cool to room temperature; the chutney will thicken slightly as it cools.

If using fresh mango, combine diced mango, finely chopped red onion, lime juice, chili flakes and salt in a small bowl. Stir gently to combine and let sit 5–10 minutes to allow flavors to meld. If using pre-made mango chutney, spoon into a serving bowl and mix in the finely chopped onion for texture if desired.

Taste and adjust seasoning. Transfer to a small chutney pot or ramekin for serving.

Stir the grated, drained cucumber into the Greek yogurt. Add ground cumin, salt, pepper and chopped mint. Mix until smooth and taste for seasoning. Chill briefly if time allows to let flavors marry.

Transfer to a small bowl and sprinkle with a pinch of roasted cumin or sesame seeds for garnish.

Arrange warm poppadums in a basket or shallow bowl lined with a clean kitchen towel to absorb any residual oil. Place the chutneys and dips in individual small bowls around the basket.

Garnish chutneys with chopped coriander, toasted sesame seeds or crushed peanuts and provide lemon/lime wedges on the side. Serve immediately so poppadums stay crisp.