Crispy Papadums

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 3 min.

   Kokkens 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. 2

   Carefully place one papadum into the hot oil. It will immediately puff up and change color.

3. 3

   Using tongs, flip the papadum quickly to ensure even cooking, about 3-5 seconds per side. It should become golden brown and crisp.

   Kokkens note: Do not overcrowd the pan; fry one papadum at a time for best results.

4. 4

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

5. 5

   Repeat the process with the remaining papadums.

   Ca. 5 min.

6. 6

   Alternatively, to toast without oil, preheat a dry non-stick pan over medium heat. Place one papadum in the hot pan.

   Kokkens note: Toasting works best for a lighter, less oily version, though the texture will be slightly different.

7. 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. 8

   Serve immediately as a side dish or snack, optionally sprinkled with a pinch of salt.