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How to make Poppadoms with uncooked Poppadoms (papad)
5 from 60 votes

How to make Poppadoms with uncooked Poppadoms (papad)

Poppadoms, also known as papad, are thin, crispy Indian snacks made by deep-frying uncooked poppadoms in hot oil. This recipe guides you through heating oil to the correct temperature, frying each poppadom until it puffs and crisps in about 10 seconds, and draining off excess oil. The technique ensures a crisp, lightly puffed texture with the natural curling shapes distinctive to fried poppadoms.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat the process for the rest of the uncooked poppadoms.
  7. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 35

% 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.