Pappadums
Pappadums or papars can be bought in delicatessens in two basic varietiesspiced and unspiced. The spiced ones often have a liberal sprinkling of crushed black pepper. They are deep-fried in hot oil and served at cocktail parties. The frying takes just a few seconds. Papars cannot be fried too far in advance, as any moisture in the air tends to make them go limp and they should be crisp. Papars come in several sizes. The large ones can be broken in half and then fried. They expand a bit as they are cooked. Before you set out to make them, put a large platter, well lined with kitchen paper, beside the stove to drain the papars.
Ingredients
- 10 papars or pappadums
- il for deep-frying enough for 5cm (2in) in a 25cm (10in) frying pan
Instructions
- Heat the oil in a frying pan over medium heat.
- When hot, put in one papar. It should sizzle and expand immediately. (If it doesn’t, your oil is not hot enough.)
- Turn it over, leave for a few seconds, and remove with a slotted spoon.
- Place on a prepared platter with paper towels, and drain.
- Continue as above with all the remaining papars, one at a time.
- If they begin to brown, your oil is too hot.
Notes / Tips / Wine Advice:
Serve warm or at room temperature with drinks.
