10 Plain poppadoms (pappad), (available in any Indian grocery store)
2 tsp (6 g) Pomegranate seeds (anar dana)
1/2 tsp (1 g) Cumin (jeera) seeds
1/2 tsp (1 g) Red chilli powder
1 tsp (2 g) Black salt (kala namak)
Vegetable oil for deep-frying
2 tsp (6 g) Pomegranate seeds (anar dana)
1/2 tsp (1 g) Cumin (jeera) seeds
1/2 tsp (1 g) Red chilli powder
1 tsp (2 g) Black salt (kala namak)
Vegetable oil for deep-frying
accompaniments
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method
1. Heat the oil in a wok (kadhai); deep-fry the poppadoms. Remove with a slotted spoon or tongs and drain the excess oil on absorbent kitchen towels. Arrange them on a flat basket or tray and keep aside.
2. Lightly roast the pomegranate seeds, cumin seeds, and red chilli powder. Then grind into a fine-powder. Mix in the rock salt and sprinkle over the fried poppadoms.
2. Lightly roast the pomegranate seeds, cumin seeds, and red chilli powder. Then grind into a fine-powder. Mix in the rock salt and sprinkle over the fried poppadoms.
serving amount
serves: 4
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more information
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