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British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: scribes on June 04, 2006, 04:18 PM

Title: Poppadoms
Post by: scribes on June 04, 2006, 04:18 PM

Has anyone tried microwaving these, or some other way other than putting them into hot oil, so as not to stink the place out with ?????

Title: Re: Poppadoms
Post by: Panpot on June 04, 2006, 04:39 PM

Yes Scribes,

We do it all the time 2 at a time for 30/40 seconds on high.

Cheers

Panpot

Title: Re: Poppadoms
Post by: extrahotchillie on June 04, 2006, 05:17 PM

30 seconds no more in a microwave

Title: Re: Poppadoms
Post by: George on June 04, 2006, 07:33 PM

I brush sunflower oil over both sides of each poppadom. Then microwave. I would never again try frying them in hot oil.

Regards
George

Title: Re: Poppadoms
Post by: CurryCanuck on June 04, 2006, 08:08 PM

Same here - 30 - 40secs on high - works a treat .

Title: Re: Poppadoms
Post by: scribes on June 10, 2006, 04:19 PM

Thanks everybody, I'll brush them with oil and do them like this.

Title: Re: Poppadoms
Post by: Fat Les (Banned for removing own posts!) on July 06, 2006, 05:59 AM

I continue to shallow fry (1 inch or so in a frying pan) mine in very hot oil (a couple of seconds each side).  Of course, this still stinks the house out though!  ;)

I continue to do this because, although microwaving them produces edible results, there's just no way that they are as nice, big or as tasty when cooked in a microwave, as described above.  :P

Title: Re: Poppadoms
Post by: haldi on July 06, 2006, 07:49 AM

It depends on your microwave's power
If I brush the poppadoms with oil it doesn't seem to absorb into it
So I tend do microwave them dry
But I agree with Fat Les, you can't beat frying them

Title: Re: Poppadoms
Post by: DARTHPHALL on July 06, 2006, 07:55 AM

I Microwave mine dry & they come out very crispy ineed  ;)

Title: Re: Poppadoms
Post by: CurryCanuck on July 06, 2006, 01:20 PM

Same here , can do without all that extra oil .

Title: Re: Poppadoms
Post by: snowdog on July 10, 2006, 12:25 AM

I tried this yesterday just out of interest - i usually deep fry as per the packet instructions.

When you microwave a poppadom, an 8cm disk remains an 8cm disk - it just goes all 'poppadommy'.

When you deep fry it, it more or less doubles in size.

The deep-fried poppadom is also of a lighter texture, whereas the microwaved one is closer to a tortilla chip (though not quite that far) in terms of hardness - and it doesn't make that much difference whether you paint it with oil or not (though oiled was slightly less heavy). No doubt this explains why some restaurants I've been too seem to have quite hard poppadoms.

I'll stick with my deep-fried ones. They're much more like those I grew up with :)