Madras Plain Poppadoms

200g

from Madras, India - Large Restaurant Style (approx 15 per pack)

Cooking Instructions :

These are best when fried like in the Indian Restaurant

Frying: Deep or Shallow fry but there needs to be Sufficient Oil in a Pan to submerge the Papad. Heat the Oil to just below smoking point. Gently place a papad into the hot Oil. Press down with a long handled frying spoon for a couple of secs so it is completely submerged. Carefully lift the papad out with a frying spoon.  Place the papad on some kitchen roll to drain oil. Try to Press down gently with flat side of spoon for a few secs to keep it flat otherwise it can roll up. Air & Drain until dry and crisp. 

Microwave: Lay single papadom flat on glass plate of microwave. Cook for a total of approx 50 secs, breaking this up into about 10-15 secs intervals, not 50 secs in one go. If parts or centre not cooking try turning it over. It should turn lighter in colour and wavy. It is a good idea to start in a warm microwave.