How to cook papadums
How to make papadums at home using our cooking tips.
Papadums (also known as papads, poppadums etc) are thin, Indian lentil crisps that are often served with an array of sundries as an appetiser in UK Indian restaurants. In Southern India, they are usually served as a side dish to a meal and in North India, as a snack like our Masala Papads recipe.
To make papadums, combine flour or paste from lentils, chickpeas, black gram, rice or potatoes with salt and water to form a dough. The dough is then rolled out into thin round shapes and is left to dry out. Traditionally, papadums are left to dry out in the sun.
Most Papadums that you will see in your supermarkets are already cooked. However, the Papadums that we sell are uncooked. This means you can just cook as many as you need and they will be fresh and warm for you to enjoy with your curry.
Serve some Papadums with Rafi’s Pickles and Chutneys to complete your curry night.
Microwave Papadums
Place papadums in the microwave and cook on full power for 30 seconds. Check to see how well they are cooked, you may need to move them around. Continue until fully cooked. This method will give slightly different results but does save on using oil. Practice is required as all microwaves differ.
Over a Flame Papadums
This is a very traditional cooking method in India. Roast your papadums over a medium flame, keeping them moving all the time to avoid burning. You want a lightly charred, brown colour for the best flavour.
Grilling Papadums
Simply place one or two papadums under a preheated grill for a few seconds, turning if required. Caution: it is very easy to burn them under a grill so always keep an eye on them.
Frying Papadums
Heat about 250ml vegetable oil in a deep frying pan or wok until it is hot. Slide a papadum into the pan and, with the assistance of two spatulas, gently press the edges down to retain the shape. The papadum should cook in seconds. When done, remove it from the pan using both spatulas and stand them on absorbent paper. Prepare these 1 hour prior to serving as this will help to drain the oil.
See our range here.
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