Masala Poppadum Recipe

Roast and peel peppers

Preheat the oven to 240°C (465°F) or set a broiler to high. Place whole red peppers on a lined baking tray. Roast under the broiler or in the hot oven, turning occasionally, until the skins are charred and blistered on all sides, about 10–15 minutes. Transfer peppers to a bowl and cover tightly with cling film or a lid to steam for 10 minutes—this loosens the skins for easy peeling.

When cool enough to handle, peel off the charred skins, remove stems, seeds, and membranes, keeping each pepper whole. Pat peppers dry with paper towels and slice each pepper lengthwise into 2–3 flat panels suitable for rolling (depending on pepper size). Brush lightly with 1 tablespoon olive oil and set aside, cut side up.

Prepare filling

In a bowl, combine the crumbled paneer, finely chopped green chili, minced garlic, chopped cilantro, ground cinnamon, lemon juice, 1 teaspoon salt and 1 teaspoon black pepper. Mix thoroughly, tasting and adjusting seasoning. The cinnamon should be a subtle background note—do not overpower. If paneer is dry, add 1–2 teaspoons water or a little olive oil to bind.

Portion about 2–3 tablespoons of the paneer mixture onto each pepper panel and spread into a log roughly 1–1.5 cm thick along one edge. Roll the pepper panel tightly around the filling to form a neat roulade. Repeat with remaining panels. If panels tear, use an overlapping piece or secure with a toothpick (remove before serving). Keep roulades seam-side down on a tray.

Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. When shimmering, place roulades seam-side down and cook 1–2 minutes to seal the seam, then roll gently to warm and lightly char the exterior, about 6–8 minutes total, turning to brown evenly. Avoid crushing. Transfer to a plate and keep warm.

In a small saucepan, combine 3 tablespoons tamarind paste, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 3 tablespoons water, 1 teaspoon ground cumin, 1 teaspoon red chili flakes and 1/4 teaspoon salt. Whisk to combine over medium heat.

Bring to a gentle simmer and cook, stirring frequently, until the mixture thickens to a glossy glaze consistency, about 4–6 minutes. Taste and adjust seasoning—add a little more sugar for sweetness or a splash more water if too thick. Remove from heat and let cool slightly; glaze will thicken further as it cools.

Brush or drizzle about 1–2 teaspoons of the warm glaze over each roulade just before serving. Reserve extra glaze for the plate or for guests to add more.

Arrange 2 roulades per serving on warmed plates. Spoon 1 teaspoon (or to taste) of extra tamarind glaze alongside or lightly brushed over each roulade.

Sprinkle toasted poppadum crumbs (approximately 1–2 tablespoons per plate) around the roulades for crunch. Scatter microgreens or cilantro on top for freshness and color.

Optional: drizzle a few drops of good olive oil and finish with a light crack of black pepper. Serve immediately while warm.