Pappadums with mint and coriander chutney

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