Plain Poppadoms (Madras Restaurant Style)
Madras Plain Poppadoms
These are the Madras restaurant style poppadoms used by chefs nationwide. They expand and get larger during cooking [approx 15 per pack).
Plain and unspiced, pappadoms are a great starter, nibble, snack or accompaniment.
Cooking Instructions :
These are best when fried, like in the Indian Restaurant
Frying: Deep fry one poppadom at a time in a pan of hot oil, pressing each down gently into the oil with a flat spoon. Remove after 3-4 secs and drain off any excess oil on a piece of kitchen paper. Serve immediately. Do not fry on both sides.
Ingredients: lentil flour, rice flour, salt, raising agent: calcium carbonate e170, coconut oil.
- Size: 200g.
- Brand: Various.
(Please email before ordering if specific brand required).
Just a rider to your excellent directions for cooking papads. I find it is easier and get a better result if they cooked TWO at a time, held with tongs and turned halfway through. The resulting papads will be flatter and more professional looking.
"Brand: | trs |
Condition: | New |