Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on September 13, 2012, 01:11 PM
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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.
(http://www.curry-recipes.co.uk/imagehost/pics/f4a835688c011490e5eecb6b62b1db7d.jpg)
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.
(http://www.curry-recipes.co.uk/imagehost/pics/1c3e5df77ed15144e4c32f6a32aac500.jpg)
Rob
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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 vide (http://www.curry-recipes.co.uk/curry/index.php?topic=8828.msg78915#msg78915)o 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.
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Had the ones in the top left before not very good in my opinion