Prepare the Chilies

Take the poppadom sheets and gently tear them into irregular pieces.

Tear the Poppadoms

In a deep frying pan, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Carefully add the torn poppadom pieces to the hot oil, frying in batches to avoid overcrowding. Fry until they puff up and turn golden brown, which should take about 30 seconds.

Fry the Poppadom Pieces

While frying, sprinkle the chopped green chilies over the poppadoms for flavor.

Add Chilies

Once fried, remove the poppadoms from the oil using a slotted spoon and drain on paper towels to remove excess oil.

Drain

Serve the crispy poppadoms warm with your choice of chutney for dipping.

poppadoms

Recipe information

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