Quick Pappadums
Pappadums are thin, lentil crackers normally served as an appetizer with chutney, pickles, dips and salads, or as a bread to accompany an Indian curry. Peter Valder demonstrated the traditional way to deep-fry pappadums, as well as two less fatty cooking methods.
Deep-frying
Heat some oil in a deep frying pan or wok until it is very hot. Drop each pappadum into the oil and fry for two to three seconds. For best results turn the pappadum and hold it flat with a metal spatula to ensure even cooking. When the pappadum is fully expanded remove from the oil with tongs and drain on absorbent paper.
Microwaving without fat
You can cook pappadums without using any fat at all. Just pop them into a microwave oven and cook on HIGH for 45 seconds (or until expanded), then serve.
Microwaving with oil
If you find that pappadums cooked without any fat taste too bland, there is another option. Take a can of spray cooking oil and give each pappadum a light spray on both sides, before putting them into the microwave and cooking on full power for 45 seconds (or until expanded). Serve immediately.
Further information
Pappadums are readily available at supermarkets.