Shallow-Fried Pappadams

• ¾ cup/180 ml vegetable oil
• 15 pappadams

Line a baking sheet with two layers of paper towels. In a 10-in/25-cm sauté pan, heat the vegetable oil over medium-high heat until moderately hot—a small piece of a pappadam dropped into the oil will puff and turn golden brown within a second. Add one whole pappadam and fry, flipping once with tongs, until tiny bubbles appear all over the cracker and it has puffed and begins to turn very light