Poppadums Recipe
Crispy gram flour peppery pancakes with chutneys
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Ingredients
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Poppadums
Chutneys
Method
Poppadums Preparation
- 1
Mix the Batter
In a mixing bowl, combine gram flour, black pepper, salt, and cumin seeds. Gradually add water while whisking until you achieve a smooth batter.
- 2
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat. You can test if the oil is hot enough by dropping a small amount of batter into it; it should sizzle immediately.
- 3
Fry the Poppadums
Once the oil is hot, pour a ladleful of batter into the oil, spreading it out gently with the back of a spoon. Fry for about 1-2 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Chutneys Preparation
- 4
Make Mint-Coriander Chutney
In a blender, combine mint leaves, coriander leaves, green chilies, lemon juice, and salt to taste. Blend until smooth, adding a little water if needed for consistency.
- 5
Prepare Tamarind Chutney
In a small bowl, mix tamarind pulp, sugar, and water. Stir until the sugar dissolves and the mixture is well combined.
- 6
Serve
Serve the crispy poppadums hot with both mint-coriander chutney and tamarind chutney on the side.