Heat oil for deep frying to between 190-200C. Break each ready to cook poppadom into 3-4 pieces.

Using tongs and working quickly, drop 1-2 poppadom pieces at a time into the oil and immediately push down into the oil so that they are completely covered. The poppadoms will puff up and be fully cooked in just 2-3 seconds. Lift the cooked poppadom pieces out of the oil, drain off any excess oil and set aside on kitchen paper. As you fry more poppadom pieces, you can lean the cooked poppadoms beside each other to help drain off more oil.

The crispy poppadoms will cool down and be ready to serve in just a few seconds. Serve your poppadoms with spiced onions or your own favourite chutneys. Leftover fried poppadoms will keep well in a sealed food bag or container for 2-3 days.