How to make Poppadoms with uncooked Poppadoms (papad)

Name: How to make Poppadoms with uncooked Poppadoms (papad)
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 8 uncooked poppadoms (papad); oil; Kitchen tongs

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Prep Time
15 mins
Total Time
15 mins
Servings
8 servings
Calories
35 kcal
Course
Side Dish, Appetizer
Cuisine
Indian

How to make Poppadoms with uncooked Poppadoms (papad)

Damien Carter

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Crispy and irresistible, deep-fried poppadoms made from uncooked papads are a delightful snack. Follow this quick recipe to enjoy the perfect, homemade poppadoms bursting with flavour and crunch.

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Ingredients

Servings

8 uncooked poppadoms (papad) Please see blog post for sources
oil a high smoking point oil like sunflower or vegetable oil. Enough to fill your cooking vessel with a minimum depth of 2"/5cm
Kitchen tongs

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Instructions

Fill a large, deep saucepan, wok or kadai with oil. The oil needs to be at least 5cm/1" deep in your chosen cooking vessel.
Heat the oil until it's very hot, around 200°C/392°F if you're using a thermometer. Alternatively, break a small piece of the papad off and drop it into the oil. It should sizzle and rise to the surface almost instantly. That's when the oil is ready.
When the oil is ready, carefully drop a papad into the hot oil. Press it down with tongs or a fork so it's completely covered in the oil.
The poppadom will immediately start to puff up and expand. It should take no more than 10 seconds. You should not need to turn it around.
As soon as the poppadom has fully expanded, remove it from the hot oil with a pair of tongs. Place it on a plate covered with kitchen paper to soak up any excess oil.
Repeat the process for the rest of the uncooked poppadoms.
The poppadoms will crisp up within a few seconds after it's being removed from the oil.

Notes

**PLEASE NOTE - The nutritional information provided is based on 1 x Sharwood's plain, uncooked poppadom. The oil used has NOT been calculated into the total nutritional facts.
It's easy to get impatient waiting for the oil to heat up, but be patient. If your oil is not hot enough, the poppadoms will not fully expand as they should and they will take on more oil.
Careful dropping the papad into the extremely hot oil. Best practise is to drop it in away from you. Use tongs to remove it from the oil quickly, efficiently and safely.
We love the natural curls the poppadoms form in the oil but if you want a flatter poppadom, you can use two forks to press down on the sides as soon as it starts to cook. It stops the edges from curling up as much.

Nutrition Information

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Serving 12g Calories 35kcal (2%) Carbohydrates 5.6g (2%) Protein 2.5g (5%) Fat 0.5g (1%) Saturated Fat 0.1g (1%) Sodium 0.68mg (0%) Fiber 1.1g (4%) Sugar 0.1g (0%)