Lovely Pappadums
 

Lovely Pappadums,
I wonder, can anyone tell me how to do tem without them ending up oily?

I get my oil very fat in the pan stick them in and they turn out perfect except for a coating of oil they aren't like that from a restaurant they are always nice and dry.

Mick told me he does his in the microwave and that they turn out perfect, I've tried that but mine aren't.

If you have a tip about it I'd be glad to hear it ta.:)

http://www.gourmantis.de/images/prod...es/5130201.jpg

Re: Lovely Pappadums
 

when you take them out the pan get some kitchen roll and place them on it, let the fat soak into the kitchen roll and they will be fine :D

Re: Lovely Pappadums
 

Re: Lovely Pappadums
 

buy em from shop! they dry as bone!:p
love em with a curry kids love em too with riata sauce (i think its called):o

Re: Lovely Pappadums
 

Are you making your own Less? Buy mine from shop, never oily, kitchen roll will soak any oil up.

Re: Lovely Pappadums
 

Why do I have this sneaking suspicion that Less is not making poppadoms. ;)

Re: Lovely Pappadums
 

Hells Teeth! It's enough that I'm actually getting a pan out and deep frying something instead of nuking it. Shop bought Pappadams, needing to be cooked is ambitious for me.

:microwave

Re: Lovely Pappadums
 

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

Re: Lovely Pappadums
 

oh i do wish this thread wouldnt keep coming back, ive craved poppadoms since saturday :(