Hi everyone...my first question...and it's probably a stupid one, but here goes.

I can buy great raw poppadoms from my local Asian foodstore.  I drop these (one at a time, about 5 seconds each) into hot oil in a chip pan, but they always come out 3-dimensional, curling up at the edges.

My way round this has been to hurriedly sandwich each one between two sheets of kitchen roll on a board, and flatten them with a rolling pin just in the nick of time before they 'set'.

Has anyone any better ideas - BIR poppadoms are always almost totally flat...

Cheers

Dave

Hi, Davemcurry here...

I'm glad I've found this site - it looks like a goldmine of info.  I've been on a quest to create the perfect BIR style curry base for a while, but I've already spotted things I've been clearly doing wrong.

Now to try again, armed with some real knowledge...!!!

And hopefully I'll also be able to contribute some useful stuff.

Cheers

Dave