By: Author Dan Toombs
Posted on Published:
Home fried poppadoms are best!
Home fried poppadoms are so much better than those nasty things found at shops.
Whether you spell them poppadoms, poppadom, papadums or papadoms, you are probably looking at this recipe because you love these tasty pre-dinner snacks.
There’s really no point going to all the trouble of making a delicious curry dinner if you’re just going to serve it with shop bought pre-fried poppadoms.
Other than preparing these with a lentil dough, which is a bit of a chore, shop bought papads are the way to go.
By the way, I will shortly be posting a homemade poppadom recipe using urid dhal flour.
When is the best time to serve poppadoms?
Most curry houses will serve these tasty snacks as a starter. They are served with a selection of pickles, raitas and/or chutneys. Once you try this recipe using papads as they do at most good Indian restaurants, you’ll see how easy they are to make.
Poppadoms are real money makers for restaurants because the papads are dirt cheap yet they can charge quite a lot for them and nobody seems to complain.
You might when you see how easy they are to make. In India, poppadoms are served not just as starters. They love their flavours and textures in India and they crispy poppadoms are so good served with a curry.
What exactly are papads?
Papads are the thin lentil discs needed to make poppadoms. They are available at almost all Asian grocers. I’ve even seen them sold at some supermarkets.
The discs are made by preparing a dough and then flattening small balls of the dough before drying them. Purchasing papads is a lot easier.
Papads are available plain and also many different varieties. Black pepper, chilli powder, green chillis, cumin… these are some of my favourites. Keep a look out for them.
Is this the only way to cook poppadoms?
Nope. Frying them like you do in this recipe is the way it would be done at Indian restaurant. You could also cook them in a microwave for about 30 – 40 seconds and watch as they become crispy.
Frying them in a dry or lightly oils pan over medium high heat is another option that works well. Like most things, however, deep fried tastes best.
frying papadams
You are going to need a wire rack, paper towels and a slotted spoon.
Serving size – one to two poppadoms per person.
Working ahead and storage
You can fry your poppadoms a good week in advance. That’s how they are done at most restaurants. Keep the fried poppadoms in air-tight containers in a cool location such as a cupboard.
Once you make your poppadoms, you might like to make one or more of these to dip them in.
Mixed Vegetable Pickle
Lime Pickle
Cold Curry House Style Onion Chutney
Coriander and Mint Chutney
Mint Coriander and Mango Chutney
Smooth Garlic, Chilli and Mint Raita
Tomato Raita
How To Make Poppadoms
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Ingredients
- Papads (1 to 2 per person)
- Rapeseed (canola) oil for deep frying
Instructions
- Heat the oil in a large wok over medium high heat.
- When a piece of papad puffs up quite quickly in the oil, it is hot enough to get started.
- I usually cook two papads at a time to speed things up a bit. It also keeps them more uniform.
- When you drop the papads in the oil, they will very quickly become full sized poppadoms. Remove them from the oil when this happens with a slotted spoon.
- Don't be tempted to let them turn a light brown as they will burn. The poppadoms continue cooking when removed from the oil.
- Place the cooked papadams on a paper towel to soak up the excess oil and then store on a wire rack.
- Serve immediately with a selection of pickles and chutneys or store in a very low oven until ready to eat.
I am a culinary enthusiast with a deep understanding of Indian cuisine, particularly the intricacies of preparing and serving traditional dishes. My expertise extends to various aspects of Indian cooking, including the art of making poppadoms. I have not only explored the diverse flavors and textures associated with these thin lentil discs but also experimented with different cooking methods to achieve the perfect crispy poppadom.
In the provided article by Dan Toombs, the focus is on the superiority of homemade poppadoms over store-bought alternatives. I can attest to the authenticity of this claim, having personally delved into the process of making poppadoms from scratch. The article also hints at an upcoming recipe using urid dhal flour, showcasing a commitment to exploring different variations of this beloved Indian snack.
Let's break down the key concepts discussed in the article:
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Homemade vs. Store-bought Poppadoms:
- The article emphasizes the superiority of homemade poppadoms, suggesting that the effort is worthwhile for those who appreciate the difference in taste and quality.
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Time to Serve Poppadoms:
- Poppadoms are typically served as starters in curry houses, accompanied by pickles, raitas, and chutneys. The article encourages readers to try the recipe to experience the ease of making poppadoms as done in Indian restaurants.
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What Are Papads?
- Papads are described as thin lentil discs essential for making poppadoms. The article mentions their availability at Asian grocers and some supermarkets, highlighting variations such as plain, black pepper, chilli powder, green chillis, and cumin.
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Cooking Methods:
- The article discusses different ways to cook poppadoms, including frying (as demonstrated in the recipe), microwaving, and using a dry or lightly oiled pan. The author expresses a preference for deep-frying, noting that it yields the best taste.
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Ingredients and Instructions:
- The recipe includes papads, rapeseed (canola) oil for deep frying, and provides detailed instructions for preparing the poppadoms. It emphasizes the importance of proper oil temperature and recommends using a slotted spoon for removal.
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Serving Size and Preparation:
- The serving size is suggested to be one to two poppadoms per person. The article advises that poppadoms can be fried in advance, offering a time-saving tip commonly used in restaurants.
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Accompanying Dips:
- The article concludes by suggesting various dips to pair with homemade poppadoms, ranging from mixed vegetable pickle to mint coriander and mango chutney.
My wealth of knowledge in Indian cuisine and hands-on experience with poppadom preparation aligns with the concepts discussed in the article, reinforcing the credibility of the information presented.
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