Crispy Papadums
These crispy, thin, and savory crackers are a staple side dish in Indian cuisine. Made from lentil flour, they are quick to prepare and offer a delightful crunch, perfect for scooping up curries or as a standalone snack.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 317 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 8 pcspapadum, dried
- 0.5 cupvegetable oil
- 1 pinchsalt(optional)
Equipment
frying pan · tongs · paper towels
The method
Step by step
- 1
Heat the vegetable oil in a medium-sized frying pan or shallow pot over medium-high heat until hot but not smoking. The oil should be about 1-2 cm deep.
About 3 min
Cook’s note: To test the oil temperature, drop a small piece of papadum into it. If it sizzles and expands quickly, the oil is ready.
- 2
Carefully place one papadum into the hot oil. It will immediately puff up and change color.
- 3
Using tongs, flip the papadum quickly to ensure even cooking, about 3-5 seconds per side. It should become golden brown and crisp.
Cook’s note: Do not overcrowd the pan; fry one papadum at a time for best results.
- 4
Remove the fried papadum from the oil and place it on a plate lined with paper towels to drain excess oil.
- 5
Repeat the process with the remaining papadums.
About 5 min
- 6
Alternatively, to toast without oil, preheat a dry non-stick pan over medium heat. Place one papadum in the hot pan.
Cook’s note: Toasting works best for a lighter, less oily version, though the texture will be slightly different.
- 7
Cook for about 10-20 seconds per side, pressing down gently with tongs to ensure even contact, until it puffs up and becomes crisp. Do not let it burn.
- 8
Serve immediately as a side dish or snack, optionally sprinkled with a pinch of salt.
Per serving
Nutrition
- Calories
- 316.9kcal
- Protein
- 1g
- Carbs
- 17g
- Fat
- 27.5g
- Fibre
- 0.4g
- Sugar
- 0.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Papadums are best eaten fresh, but can be stored in an airtight container at room temperature for up to 1 day, though they may lose some crispness.
Reheat briefly in a dry pan or microwave for a few seconds to restore some crispness, but they are best fresh.
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