Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: jamieb728 on December 17, 2011, 09:35 AM
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Hi all
I have bought some ready to cook cumin flavoured poppadoms having never cooked them before do i just heat the oil to about 180 and fry on both sides until golden or do the float once cooked any advice please?
Jamie
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Hi all
I have bought some ready to cook cumin flavoured poppadoms having never cooked them before do i just heat the oil to about 180 and fry on both sides until golden or do the float once cooked any advice please?
Jamie
hot oil so that they expamd straight away,turn them over 2 /3 seconds take out and shake the oil off.Or put in microwave for about 90 seconds
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Hi all
I have bought some ready to cook cumin flavoured poppadoms having never cooked them before do i just heat the oil to about 180 and fry on both sides until golden or do the float once cooked any advice please?
Jamie
Hi Jamie, 'ready to cook' sounds like normal uncooked to me.
If so, they can be deep fried (individually) in fairly hot oil, keep submerged completely with a spoon or suchlike, you will clearly see how they change when cooked.
They take just seconds to cook so be ready to whip them out before they burn then stand them on edge to drain.
Oil temperature is fairly important, too hot and they will definitely burn but too cool and they'll be oily and not nice and crisp. Practice makes perfect.
Most times nowadays I microwave them, again individually, about 30 to 40 seconds on high, you might have to 'nudge' them halfway through to make sure they cook evenly, again practice makes perfect.
I prefer microwaved 'pops', they are obviously never oily and once you get the knack with your particular microwave results are perfect.
Good luck
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Hi Jamie,
I fry mine two at a time, that way, it keeps them reasonably flat. Get the oil hot, just before smoking, and place them in, back to back for 5 seconds, then flip over (I use cooking tongues) and fry for another couple of seconds.
I then place them in the oven set on the lowest temp, using the rack to stand them on their edge to drain.
Perfect results, everytime.
Ray :)
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Hi all
I have bought some ready to cook cumin flavoured poppadoms having never cooked them before do i just heat the oil to about 180 and fry on both sides until golden or do the float once cooked any advice please?
Jamie
Hi Jamie
Good thread here for this topic
http://www.curry-recipes.co.uk/curry/index.php?topic=5391.msg54619#msg54619 (http://www.curry-recipes.co.uk/curry/index.php?topic=5391.msg54619#msg54619)
cheers Chewy
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It also depends which brand you buy. I've recently used really thin ones (can't remember the brand names) and I found them too thin to the extent that they broke up when you placed pickle on them. I like the Rajah brand which are slightly thicker and I like them to curl up in the hot oil as they do a good job of "scooping" up raita, pickles etc.
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Hi all
I have bought some ready to cook cumin flavoured poppadoms having never cooked them before do i just heat the oil to about 180 and fry on both sides until golden or do the float once cooked any advice please?
Jamie
Hi Jamie
Good thread here for this topic
http://www.curry-recipes.co.uk/curry/index.php?topic=5391.msg54619#msg54619 (http://www.curry-recipes.co.uk/curry/index.php?topic=5391.msg54619#msg54619)
cheers Chewy
This thread covers the cooking of them in great detail with many peoples methods and well worth a read. I must confess in all my years of eating BIR i have only been served ordinary madras poppadums deep fried. I have never seen a flavoured poppadum (or masala, as the BIR's call them) cooked this way. They tend to have been cooked in the tandoor for a couple of seconds - the nearest we can get is to microwave them. Nor have i ever tried this myself ::). Is this a regional thing? What is everybody else's experience :-\. Maybe i'll buy a pack and give it a go :)
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Local Asian grocers seem to sell a variety of flavoured popadoms here in Scotland - chilli, garlic etc. I always deep fry but have never tried the oven drying, I'll give this a go next time.
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I generally brush each side with a little oil and microwave for 20-30 seconds.
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The only thing about "dry" cooked masalla poppadums is that i've always found that they tend to stick to my teeth :-\ and are, although flavoursome, obviously dry in taste and need loads of Cobra to wash them down ;). I am keen to know of other experiences of eating flavoured poppadums in restaurants. Are they oven cooked or are they fried? I did try the brushing with oil and microwaving method but wasn't impressed. Consequently, i always stick to plain madras flavour and deep fry - result perfect BIR poppdums - nailed 8). Shame the rest of the menu aint as easy >:(
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Hi
Thanks for the advise got stuck in the pub yesterday so didn't get round to cooking them will do them today and let you know how i get on ill try deep frying some and microwaving some to compare which i prefer might stick some picks up aswell.
Jamie
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Hi Jamie u should make my spicy onions to go with your poppadums, recipe is in the side dishes section under gazmans amazing spicy onions
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Hi
Right have finally done them i did try one in the microwave but didn't seem right so frying is the way forward for me can't believe how quick they cook it was literally in and out within seconds else they would burn any way here's my results.
(http://www.curry-recipes.co.uk/imagehost/pics/2fd2886ee2483088fb0be195e34a8da2.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/9ee644e066b6ee509e1b626b9dabd647.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/0df554c36ab380c96cd9251822fff893.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/db68f6af74f807d1035f6677f2360c79.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/0026f259fe8d4617dc61c98ec464c785.JPG)
chicken tikka madras and chicken tikka pathia to wash them down
gaz i will try your onions next time pub time now ;D
Jamie
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What a superb Sunday lunch ;D. Gazman's spicy onions are spot on to what i get at my local down in Essex :o. And they do go very nicely with the poppadums. I would just scale down the chilli by 50%. Sorry Gaz, I don't like that much heat in my "less spicey onions". ;D ;D
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Well Gaza i did make some of you spicy onions but only added 1tsp of hot chilli powder and that was enough to give a nice kick, we don't get anything like them at the curry house i use its the usuall onion salad mint sauce mango chutney and they have just started doing a tamarind sauce but i will recommend they add these to the list they are very moreish indeed will definitely be using them again top knot ch.
Jamie
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I must confess in all my years of eating BIR i have only been served ordinary madras poppadums deep fried. I have never seen a flavoured poppadum (or masala, as the BIR's call them) cooked this way. They tend to have been cooked in the tandoor for a couple of seconds - the nearest we can get is to microwave them. Nor have i ever tried this myself ::).
Based on this thread, and having a few packs of "Madhu's cummin (jeera) papad/pappadam" to hand, I thought I would try the microwave technique last night, and was delighted to discover that it is 100% successful. I normally cook Rajah or TRS Madras pappadom, which definitely need deep frying, but these very thin masala papad really cook very well indeed in the microwave oven (no oil needed; about 40 seconds each side) and I will be using that technique for them in future without a doubt.
** Phil.
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(http://www.curry-recipes.co.uk/imagehost/pics/219d8daf74af26055eaa5159cc8ff464.jpg) (http://www.curry-recipes.co.uk/imagehost/#219d8daf74af26055eaa5159cc8ff464.jpg)