Indian Restaurant Style Poppadoms
A delicious Indian takeaway menu item that you can enjoy with spiced onions. Why not try fresh frying Indian restaurant style poppadoms as part of your next fakeaway curry night?
Servings 4 poppadoms
Equipment
- 1 Deep Fryer
Ingredients
- oil for deep frying
- 4 ready to cook poppadoms
Instructions
- Heat oil for deep frying to between 190-200C. Break 4 ready to cook poppadoms into 4 pieces each.
- Using tongs and working quickly, drop 1-2 poppadom pieces at a time into the hot 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.