Papadums are little lentil crisps, high-protein and good for you; they’re typically eaten with a rice and curry meal and lend a delightful crisp texture and flavor. Traditionally, they were fried, but many of us avoid frying these days, so I decided to make them three different ways to compare the results.
I’m afraid that the frying method was notably tastier (and prettier, I think) than the gas fire and microwave methods; if I were going to eat them straight up, I’d definitely go for frying. But that said, as an accompaniment with other flavorful curries, the fire and microwave methods will still provide worthwhile results.
1. Buy a package of pre-made papadums. (Available online, in Indian stores, and sometimes in the Indian section of regular grocery stores.)
2a. Heat oil for deep-frying in a small saucepan and fry one at a time; remove to a plate lined with paper towels. Keep oil from getting too hot, or papadum will overcook and not be as tasty — usually I start at high heat, but then turn it down to medium-high a few papadum into the process. Alternatively,
2b. Using tongs, heat papadum one at a time over a gas fire, trying to avoid having them actually catch on fire. Alternatively,
2c. Place papadums on a microwave-safe plate and microwave or approximately one minute, until papadums are puffed up and crisp.
Enjoy!
I cannot believe that I have a papadum cooking method that you apparently do not: instead of toasting over an open flame, put them in a toaster oven and watch carefully for the appropriate degree of done-ness.
Heh. I’ve heard of that too, but haven’t tried it.
My disbelief was justified. 🙂