Black pepper poppadoms (Kali Mirch Pappad) recipe
ingredients
Black pepper poppadoms (kali mirch pappad) (available in any Indian grocery store)
Vegetable oil for deep-frying (optional)
Vegetable oil for deep-frying (optional)
accompaniments
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method
1. The poppadoms can be cooked in different ways. If being deep-fried, heat the oil in a wok (kadhai) until smoking; slide in 3 poppadoms. Shake them gently with a pair of tongs and remove after 30 seconds. Drain the excess oil on absorbent kitchen towels. With practise and depending on the size of the wok, several poppadoms can be fried simultaneously.
2. The poppadoms can also be roasted directly over the stove.
3. They can also be cooked in a microwave on high for 40 seconds to 1 1/2 minutes.
4. Serve at room temperature. Store in airtight containers.
2. The poppadoms can also be roasted directly over the stove.
3. They can also be cooked in a microwave on high for 40 seconds to 1 1/2 minutes.
4. Serve at room temperature. Store in airtight containers.
serving amount
serves: 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
