Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Topic started by: BoneHoney on August 11, 2013, 11:28 PM
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I'm on a mission to make my own popadums to accompany the curries I make at home.
Is there anybody out there who can supply me with a list of ingredients and the method for making them?
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I'm on a mission to make my own popadums to accompany the curries I make at home.
Is there anybody out there who can supply me with a list of ingredients and the method for making them?
Ahh.. Good luck with that. I would just buy the dried ones and deep fry like most people do.
I think to make your own from absolute scratch wold be very labour intensive and require a large lag surface with plenty of hot sunshine. Someone correct me if I am wrong.
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This girl shows you how, great if you have nothing better to do. :D
Not BIR practice either, but hey. ;D
http://youtu.be/m3cdFo4yyDw (http://youtu.be/m3cdFo4yyDw)
cheers Chewy
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Ahh.. Good luck with that. I would just buy the dried ones and deep fry like most people do.
I think to make your own from absolute scratch wold be very labour intensive and require a large lag surface with plenty of hot sunshine. Someone correct me if I am wrong.
I think you're bang on rshome. It's 75p well spent. Just like real BIR too ;D
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Ahh.. Good luck with that. I would just buy the dried ones and deep fry like most people do.
I think to make your own from absolute scratch wold be very labour intensive and require a large lag surface with plenty of hot sunshine. Someone correct me if I am wrong.
I think you're bang on rshome. It's 75p well spent. Just like real BIR too ;D
Although the ones that my local Asian grocery store tend to be slightly thinner and delicate than the 'Sharwoods' type of poppadom that you usually find in BIRs.
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Although the ones that my local Asian grocery store tend to be slightly thinner and delicate than the 'Sharwoods' type of poppadom that you usually find in BIRs.
I think you'll find that most BIRs that serve the more robust type of papad buy either TRS Madras or Rajah Madras pappadum. These should be available at the better Asian stores, although some stock only the thinner ones that are truly difficult to cook to perfection.
** Phil.
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Although the ones that my local Asian grocery store tend to be slightly thinner and delicate than the 'Sharwoods' type of poppadom that you usually find in BIRs.
I think you'll find that most BIRs that serve the more robust type of papad buy either TRS Madras or Rajah Madras pappadum. These should be available at the better Asian stores, although some stock only the thinner ones that are truly difficult to cook to perfection.
** Phil.
I'll second that. The Sharwood Pappadums don't cook up too well. The last ones I had were very thick, therefore when I fried them they were covered in bubbles :o ... it could also be because they are not dried out properly :-\
Cheers,
Ken
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I like the bubbles.
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I'm on a mission to make my own popadums to accompany the curries I make at home.
Is there anybody out there who can supply me with a list of ingredients and the method for making them?
Ahh.. Good luck with that. I would just buy the dried ones and deep fry like most people do.
I think to make your own from absolute scratch wold be very labour intensive and require a large lag surface with plenty of hot sunshine. Someone correct me if I am wrong.
I hear what you're saying and it makes perfect sense if you're coming at it from an economics of time and money angle, but I'm not. I like the idea of a challenge and new culinary knowledge. I don't understand why there's so much mystery around papadums. It's mystifying, really. Right now, I'm in the process of trying to find the right blend of ingredients for restaurant quality papadums and the best way of preparing them before cooking and I think it's a valid food item to discuss here. In terms of effort, it's not that different from hand-made pasta.
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I havent done them for yonks, but I used to stick em under the grill for a few seconds each side. No grease. The pompadoms from my bir never have even a trace of oil on them, so I think they grill them too...but am probably wrong
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I havent done them for yonks, but I used to stick em under the grill for a few seconds each side. No grease. The pompadoms from my bir never have even a trace of oil on them, so I think they grill them too...but am probably wrong
The Madras-style ones (small diameter, relatively thick) have to be deep fried; the thin ones (large diameter) seem to cope very well with being grilled, and are an absolute nightmare to fry !
** Phil.
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Have fun and let me know how they turn out.
(https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-frc1/578393_152468894951269_2034287677_n.jpg)
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George, this request should be moved to the correct section.
delete this post also
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As indicated by Phil, TRS Madras or Rajah Madras are the business. Used by many TAs and restaurants. At my local they are made as follows:
Heat fresh veg oil in a large frying pan or karahi. Test that the oil is hot enough by dropping a small piece of an uncooked poppadom into the pan; it will rise to the surface quickly when the oil is hot enough.
Remove the plastic wrapper from your poppadoms. Don't separate them. Put the whole lot as they are on your work surface close to the the pan. Using two stainless steel slotted fish slices (one in each hand) pick up 3 poppadoms at a time (sandwich them between the fish slices). The cooking itself happens very quickly. Immerse them in the hot oil and then use the fish slices to rotate the poppadoms, basically 360 degrees. Simultaneously, push the popaddoms down into the oil (they will try to curl up on you). Then sandwich them again and turn them over. Give them a quick spin as before and remove to, e.g, a large dinner plate. Cooking the 3 poppadoms should take no more than about 10 seconds. A little tip is to use the fish slices to press down the sides of the just-cooked poppadoms. This will flatten them down (just like what you get from the TA). You can press them down quite forcefully. They won't crack/split, as it takes a few seconds for them to "crisp up" after they come out of the hot oil.
Carry on until you've cooked as many as you need. Obviously take care when pressing them down you don't smash up the previous (crispy) lot lower in the pile. When all done, pick them all up (this time using your hands to sandwich them) and turn the pile vertically (on their edges), to let excess oil drain off. Job done. Restaurant quality pops. The TA stores the freshly cooked poppadoms in the bottom of an upright type oven, to keep them warm. This oven also has several solid shelves. These shelves are used to keep your curries etc. warm (in their plastic containers) until your complete order is ready to be bagged.
Hope this makes sense.
Rob :)
For spicy poppadoms I've found Swad the best. They taste great and seem to be just the right thickness to be oven cooked at 210 degrees C in my oven, without burning. Apparently the TA cook these in the tandoor, but I've not seen this done, because no one has ever bought any.
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Good reply Rob, just to back up your post.
BIR Poppadoms with my photos, a couple of years ago
http://www.curry-recipes.co.uk/curry/index.php/topic,5391.msg54619.html#msg54619 (http://www.curry-recipes.co.uk/curry/index.php/topic,5391.msg54619.html#msg54619)
BoneHoney
On your OP, No BIR make there Poppadoms from scratch, so nobody could give you a recipe.
They all use Plain Madras poppadoms, any which brand. So a discussion on how to make the dough
to match this commecial product, is a dead end. Think Traditional cooking rather than restaurant quality.
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I have to say in the interest of slightly healthier eating and as we only do a couple for each meal I usually just do mine in the microwave. For me, as tasted in a few restaurants over the years, there's nothing worse than a poppadom done in dirty not quite hot enough oil. :(