Topic: Spiced Poppadoms

[Kashmiri Bob]

Been meaning to have a go at frying a few poppadoms.  Up to now have been microwaving or tawa/oven the common ones; cumin, blackpepper, green/red chilli etc. The plain ones for some reason dont seem to work  (as the good lady likes the plain ones we usually get ready-cooked Sharwoods).  Found a couple of interesting new ones to try as well.



Results.  Arnt they easy to do?  A few seconds each side. These lot took less than 5 mins to make, including burning a few to start with.  Theres half a plain one in there somewhere.  Not as flat as Sharwoods/TA and there are bubbles.  But bubbles are good I think and the taste is as good if not better (less salty) than ready made and many TAs.  All seem very tasty apart from the green one (Dhamta), which is a bit iffy imo.



Rob

[Peripatetic Phil]

Lijat recommend cooking the Dhamta ones over an open flame.  As far as I can tell, they have no flavouring but are made from two types of lentil rather than one.  I deep-fry my (plain) Madras papadom (the small ones), because they are thicker and puff up so well that way, but all the thin ones I grill, as I have found it only to easy to burn them in hot oil.  The good lady in the papad video posted recently cooked hers both over an open flame and over a conventional (non-gas) hob, and turned them time and time again, rotating them until all parts were equally cooked.

** Phil.

[timeless]

Had the ones in the top left before not very good in my opinion