A quick and easy recipe for making perfectly crispy pappadums, ideal for pairing with various dips and chutneys.
10 minutes
A quick and easy recipe for making perfectly crispy pappadums, ideal for pairing with various dips and chutneys.
Pappadums
each
Oil For Deep Frying
cups
1. Heat the Oil
Start by pouring enough oil into your skillet to fill it to a depth of about 2 inches. Place the skillet over medium-high heat and allow the oil to reach the right temperature. You’ll know the oil is ready when a small piece of pappadum sizzles and expands immediately upon contact.
2. Fry the Pappadums
Once your oil is hot, carefully slide one pappadum into the skillet. It should start to sizzle and puff up right away. Quickly turn the pappadum over using a slotted spoon to ensure that it fries evenly on both sides. This usually takes just a few seconds, so keep a close eye on it. When the pappadum is crisp and lightly golden, lift it out of the oil with the slotted spoon.
3. Drain and Serve
Immediately place the fried pappadum on a platter lined with paper towels. The paper towels will help absorb any excess oil, keeping the pappadums from becoming greasy. Repeat the process with the remaining pappadums, making sure to let the oil reheat briefly between batches if necessary.
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