Crispy Papadum

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Choose your cooking method: deep-frying, roasting over an open flame, or microwaving.

2. 2

   For deep-frying: Heat the vegetable oil in a pan over medium-high heat until it shimmers, about 180°C (350°F).

   Ca. 2 min.

   Kokkens note: Test the oil temperature by dropping a small piece of papadum; it should puff up immediately.

3. 3

   Carefully slide one papadum into the hot oil. It will puff up and become crispy in a few seconds.

   Kokkens note: Do not overcrowd the pan; fry one or two at a time.

4. 4

   Flip it quickly with tongs and cook for another second or two until lightly golden. It should not brown too much.

5. 5

   Remove the fried papadum and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining papadums.

   Ca. 2 min.

6. 6

   For roasting: Hold a papadum with tongs directly over a medium gas flame, turning constantly for a few seconds until it puffs up and crisps. Alternatively, brush lightly with ghee and roast in a preheated oven at 180°C (350°F) for 30-60 seconds.

   Ca. 1 min.

   Kokkens note: Watch carefully as it can burn quickly.

7. 7

   For microwaving: Place one papadum in the microwave and cook on high for 30-60 seconds, or until it puffs and crisps.

   Ca. 1 min.

   Kokkens note: Microwaving is the quickest and oil-free method.

8. 8

   Serve immediately alongside your favorite Indian dishes or as a snack.