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Re: Lovely Pappadums
Based on my experience in the restaurants I worked at
I find that nuking them whilst it works doesn't give the same flavour as deep fried ones. best advice i can offer is to drain them immediately on kitchen roll, turning them frequently and to use a screwed up piece of K roll to dab the bits that don't touch.
If you have the chance, keep them warm and vertical in a tin and the rest will drain off in about 30 mins. (Stand them in a large pan in a warm oven).
When you have cooked then they keep in an airtight tin for a week or so, so you can do them in batches in advance
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