How to make Poppadoms with uncooked Poppadoms (papad)
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How to make Poppadoms with uncooked Poppadoms (papad)
Description
How to make Poppadoms with uncooked Poppadoms (papad) instructs on frying raw poppadoms in a deep pan filled with at least 5cm of neutral cooking oil heated to about 200°C (392°F). Once the oil is hot, each poppadom is dropped into the oil and pressed down gently so it is fully immersed. The poppadom quickly puffs up and becomes crisp within 10 seconds without needing to be turned. Then it is removed and drained on paper to remove excess oil.
The result is a light, crispy snack with characteristic curls and bubbles. The use of neutral oil and hot temperature prevents excess oil retention and allows the poppadom to expand fully. Pressing can be adjusted to produce flatter shapes if preferred.
This method is straightforward but requires care handling the hot oil and patience to allow it to heat properly, as unheated oil leads to oily, undercooked poppadoms. The crispy, airy texture makes these ideal accompaniments for Indian meals or as a snack with dips.
Use tongs safely to handle hot oil and poppadoms, and serve immediately for best texture. The poppadoms crisp up shortly after removal from oil. You can customize the shape by pressing with forks during frying to reduce curls if desired.
Ingredients
- 8 poppadoms Please see blog post for sources, uncooked, aka papad
- neutral cooking oil a high smoking point oil like sunflower or vegetable oil. Enough to fill your cooking vessel with a minimum depth of 2"/5cm, generic cooking oil
- Kitchen tongs
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
- Use a high smoke point oil like sunflower or vegetable oil to avoid burning.
- Ensure oil is very hot before frying to achieve puffed, crisp poppadoms and avoid oily results.
- Drop poppadoms carefully away from you to prevent oil splashes.
- Press with two forks during cooking if you prefer flatter poppadoms without natural curls.
- Dried poppadoms cook very quickly; do not overcook as they will be brittle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 35 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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