Papadum
By: Sashi Kumar
Published: Thursday, March 10, 2011 - 11:56am

Ingredients




6 Large Chilli Flavoured Papadum
cup of Oil

Preparation

1 PREPARATION: Since papadum is pre prepared you basically need a fry pan with enough oil to fry it in or the method I use is cooking it on open flame. 2 Please be very careful when cooking the papadum either way. 3 Cooking: Place papadum in hot oil gently one at a time . 4 Once in hot oil the papadum will fluff up quickly to golden colour, once this happens turn the papadum over with a metal slotted spoon and remove from the oil. 5 Discard the extra oil on the papadum by laying it on a paper towel for couple of minutes. 6 I usually cook mine on top my gas stove burner. 7 This type of cooking involves a lot of caution and experience. 8 You don’t want to be starting a fire because you will be cooking on open flame. 9 Cooking papadum on top the stove is very fast, just lay the papadum on top the flame and as soon as the papadum fluffs up, rotate it evenly till all sides are cooked. 10 The papadum will have a nice smokey taste to it .Once again use extreme caution. 11 Serve as soon as the excess oil is discarded .You want to bite on the crunchy papadum’s and feel all the flavours tingling your buds LOL :)

About


Papadum 
One of my favourite appetizers is Papadum. It’s similar to a crispy tortilla but full of Indian spices. 
There are many varieties of papad you can buy at the Indian food stores all across the lower mainland.
Some flavours are red chilli, green chilli and different varieties of lentils. Very yumm.
There are two ways that I cook this appetizer .One is the traditional way of frying it in oil and the other is cooking it on open flame.
I prefer cooking it over open flame as its less oily and healthier but you can decide for yourself.
Papadum is very crunchy, very flavourful and light .Sever on its own or with your main meals works either way :)