Poppadoms Recipe
torn, then fried 'til crisp. Flecked with green chilli. Dip-dip in chutney.
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Ingredients
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Poppadoms Ingredients
Method
Preparation Instructions
Prepare the Chilies
Finely chop the green chilies and set aside.
Tear the Poppadoms
Take the poppadom sheets and gently tear them into irregular pieces.
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until hot.
Fry the Poppadom Pieces
Carefully add the torn poppadom pieces to the hot oil, frying in batches to avoid overcrowding. Fry until they puff up and turn golden brown, which should take about 30 seconds.
Add Chilies
While frying, sprinkle the chopped green chilies over the poppadoms for flavor.
Drain
Once fried, remove the poppadoms from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Serve
Serve the crispy poppadoms warm with your choice of chutney for dipping.
