How Do You Fry Poppadoms

Heat about 250ml vegetable oil in a deep frying pan or wok until it is hot. Slide a papadum into the pan and, with the assistance of two spatulas, gently press the edges down to retain the shape. The papadum should cook in seconds. When done, remove it from the pan using both spatulas and stand them on absorbent paper.

How do you fry Papadums?

Heat about 250ml vegetable oil in a deep frying pan or wok until it is hot. Slide a papadum into the pan and, with the assistance of two spatulas, gently press the edges down to retain the shape. The papadum should cook in seconds. When done, remove it from the pan using both spatulas and stand them on absorbent paper.

Can you dry fry Poppadoms?

Baked or Dry-Fried The poppadoms won’t puff, as they do when fried; instead, they bake to a crisp, toasty texture not unlike a tortilla chip. They’ll burn quickly, so watch them closely as they cook. You can also cook them in a heavy, dry skillet, turning them to prevent scorching.