Name: Mini pappadums with curried egg
Cook time: 15 min
Total time: 15 min
Ingredients: 3 hard-boiled eggs, shelled; 1 tablespoon mayonnaise; 1 tablespoon mango chutney; 1 teaspoon mild curry paste; 1 green onion, chopped finely; 2 teaspoon finely chopped fresh coriander; 75 gram packet ready to eat mini pappadums; 3 red thai chillies, sliced thinly; 2 green onions, extra, sliced thinly

Ingredients

3 hard-boiled eggs, shelled

1 tablespoon mayonnaise

1 tablespoon mango chutney

1 teaspoon mild curry paste

1 green onion, chopped finely

2 teaspoon finely chopped fresh coriander

75 gram packet ready to eat mini pappadums

3 red thai chillies, sliced thinly

2 green onions, extra, sliced thinly

Method

1.Mash eggs in small bowl with mayonnaise, chutney and curry paste until combined. Stir in onion and coriander. (Can be made 1 day ahead to this stage and refrigerated, covered).

2.Just before serving, top pappadums with rounded teaspoons of egg mixture.

3.Top with chilli and extra onion.

Regular pappadums can be substituted for ready-to-eat mini pappadums, if preferred. Break into quarters; shallow-fry.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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