Poppadoms Recipe
Torn, then fried 'til crisp. Flecked with green chilli. Dip-dip in chutney.
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Ingredients
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Main Ingredients
Chutney
Method
Preparation
Prepare Poppadoms
Take the poppadoms and gently tear them into irregular pieces. This will allow them to fry evenly and create a crispy texture.
Chop Green Chilies
Finely chop the green chilies, removing the seeds if you prefer less heat.
Frying
Heat Oil
In a deep frying pan or pot, heat the oil over medium-high heat. To check if the oil is ready, drop a small piece of poppadom into the oil; it should bubble immediately.
Fry Poppadoms
Carefully add a few torn pieces of poppadom into the hot oil. Fry until they puff up and turn golden brown, about 10-15 seconds. Remove with a slotted spoon and drain on paper towels.
Add Green Chilies
Immediately sprinkle the chopped green chilies over the fried poppadoms while they are still hot for a spicy kick.
Serving
Serve with Chutney
Arrange the crispy poppadoms on a serving platter. Serve with mint chutney and tamarind chutney on the side for dipping.