Pappadums with cauliflower cream with rosemary and Cantabrian anchovies

Today we’re travelling to India with this pappadums recipe that Margarita has prepared for us, from the blog Amigos Xiribita. We can imagine ourselves on a street in New Delhi with that typical smell of turmeric and cardamom… We sit down to eat that delicious bread, and we take out of our rucksack one of our tins of Cantabrian anchovies to make a smashing snack to get back our strength. Dreaming is free, isn’t it?


  • 1 Pappadum per person
  • Cauliflower
  • Yoghurt mayonnaise
  • Rosemary
  • 1 dried tomato
  • Serrats anchovies
  • pistachios


  1. The cauliflower is cut into branches and placed in saucepan to steam cook; when it’s soft make a purée, add some very finely chopped rosemary leaves, yoghurt mayonnaise, some chopped Cantabrian anchovies and the chopped dried tomato, set aside and fry the pappadums.
  2. Heat vegetable oil in a large frying pan; when the oil is hot enough fry them individually for three seconds. With tongs, turn them over and then remove them from the oil and leave them on kitchen paper.
  3. Cover the pappadum with the cauliflower cream, place some whole anchovies on top, sprinkle on some chopped chives, add some pistachios and it’s ready to be served.

A delicious recipe. Thanks, Margarita!

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