How to make Poppadoms with uncooked Poppadoms (papad)

A pile of poppadoms on a plate against a grey background.

How to make Poppadoms with uncooked Poppadoms (papad)

Crispy and irresistible, deep-fried poppadoms made from uncooked papads are a delightful snack. Follow this quick recipe to enjoy the perfect, homemade poppadoms bursting with flavour and crunch.

5 from 20 votes

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Course: Appetizer, Side Dish

Cuisine: Indian

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 35kcal

Author: Maretha Corbett

Equipment

1 large, deep saucepan, wok or kadai

Ingredients

▢ 8 uncooked poppadoms (papad) - Please see blog post for sources
▢ oil - a high smoking point oil like sunflower or vegetable oil. Enough to fill your cooking vessel with a minimum depth of 2"/5cm
▢ kitchen tongs

Instructions

Fill a large, deep saucepan, wok or kadai with oil. The oil needs to be at least 5cm/1" deep in your chosen cooking vessel.
Heat the oil until it's very hot, around 200°C/392°F if you're using a thermometer. Alternatively, break a small piece of the papad off and drop it into the oil. It should sizzle and rise to the surface almost instantly. That's when the oil is ready.
When the oil is ready, carefully drop a papad into the hot oil. Press it down with tongs or a fork so it's completely covered in the oil.
The poppadom will immediately start to puff up and expand. It should take no more than 10 seconds. You should not need to turn it around.
As soon as the poppadom has fully expanded, remove it from the hot oil with a pair of tongs. Place it on a plate covered with kitchen paper to soak up any excess oil.
Repeat the process for the rest of the uncooked poppadoms.
The poppadoms will crisp up within a few seconds after it's being removed from the oil.

Notes

**PLEASE NOTE - The nutritional information provided is based on 1 x Sharwood's plain, uncooked poppadom. The oil used has NOT been calculated into the total nutritional facts.

The oil should be hot HOT

It's easy to get impatient waiting for the oil to heat up, but be patient. If your oil is not hot enough, the poppadoms will not fully expand as they should and they will take on more oil.

Safety first

Careful dropping the papad into the extremely hot oil. Best practise is to drop it in away from you. Use tongs to remove it from the oil quickly, efficiently and safely.

To make flatter poppadoms

We love the natural curls the poppadoms form in the oil but if you want a flatter poppadom, you can use two forks to press down on the sides as soon as it starts to cook. It stops the edges from curling up as much.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition