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British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: CurryLover_NZ on January 10, 2007, 09:33 AM

Title: Poppadoms/Pappadoms
Post by: CurryLover_NZ on January 10, 2007, 09:33 AM
Just a quickie....

I want to serve up the full-sized poppadoms with my curries. Poppadoms and pickles are a must - but not the micro-portions you get in restaurants here  :(   To make do, I have been buying the bite-sized Sharwoods ones. Nice, but not as impressive as a huge stack of plain and spiced ones!

Just how long will they stay crisp? It would be good to prepare them a little earlier...but I seem to recall my local BIR take-out ones getting 'less-crisp' very quickly.

Is there a way of keeping them crispy for an hour or so?

CL_NZ
Title: Re: Poppadoms/Pappadoms
Post by: bart09 on January 10, 2007, 09:49 AM
hi currylover_nz

i just had a look in a indian cook book and it says that popadoms done in a restaurant may be cooked several hours in advance and warmed just before serving.another way they do it is placing the cooked popadoms in a warm oven will of course be just as effective. hope this helps.
Title: Re: Poppadoms/Pappadoms
Post by: King Prawn on January 10, 2007, 10:27 AM
CLNZ

They will keep for days in a plastic airtight container. Just heat in an oven at about 50C for 15 mins before serving.

Also, after frying, stand on end to allow the oil to drain off (I put kitchen paper towels under them too to help suck out the oil). If you stack them flat straight away you will get pools of oil forming and 'oily' poppadoms.

KP(V)
Title: Re: Poppadoms/Pappadoms
Post by: Cory Ander on January 10, 2007, 11:01 AM
Also check these threads out CL, they may help:

http://www.curry-recipes.co.uk/curry/index.php?topic=1416.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1416.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=265.msg2065#msg2065
 (http://www.curry-recipes.co.uk/curry/index.php?topic=265.msg2065#msg2065)
http://www.curry-recipes.co.uk/curry/index.php?topic=1002.msg8677#msg8677 (http://www.curry-recipes.co.uk/curry/index.php?topic=1002.msg8677#msg8677)

Regards,
Title: Re: Poppadoms/Pappadoms
Post by: Vinda looo on January 10, 2007, 01:34 PM
Where I deliver my curries from they have a large stash of popadums already done before their ready to take orders. They keep them on top of a big oven it keeps them warm for a few hours. However at the end of the night they tend to be very soft.
Title: Re: Poppadoms/Pappadoms
Post by: spicysarsy on January 10, 2007, 05:29 PM
Hi Currylover,  It would be better to only fry enough popadom to suffice your meal. Unless you have a catering plate warming cabinate, just pop them in a slightly warm oven a few mins before serving. mmmmmmmmm starters.

P.S. Try frying them 2 at a time, as in my thread. Cheers Paul
Title: Re: Poppadoms/Pappadoms
Post by: curryqueen on January 10, 2007, 05:50 PM
Hi Currylover,

Cook them several hours before day a dinner party and then stack them in the oven on lowest heat.  This will dry the residue oil from them and keep them warm.  CQ
Title: Re: Poppadoms/Pappadoms
Post by: haldi on January 11, 2007, 07:56 AM
I cook a full pack of poppadoms at a time
They fit into three supermarket plastic carrier bags and I loosely tie the top
When required, I microwave them hot for a minute, and they are fantastic
In my house, these poppadoms are eaten in two days!!
Title: Re: Poppadoms/Pappadoms
Post by: CurryLover_NZ on January 12, 2007, 03:57 AM
Thanks for your answers everyone. It's obviously not quite the science I thought it would be  :)
Title: Re: Poppadoms/Pappadoms
Post by: JonG on March 23, 2019, 01:25 PM
Old thread I know, but I didn
Title: Re: Poppadoms/Pappadoms
Post by: jalfreziT on March 23, 2019, 02:19 PM
So much depends on the local humidity level. So advice from others might not always be valid.

E.g. when I make crispy chilli beef in the winter, it is a million times better than in the summer.

Where I live winters are very cold and dry. Summers are warm/hot and humid. It really makes a difference.
Title: Re: Poppadoms/Pappadoms
Post by: JonG on March 23, 2019, 02:43 PM
Crispy chilli beef sounds amazing!  Agree abihf humidity, I notice this in baking too, where flour amounts really change between summer and winter
Title: Re: Poppadoms/Pappadoms
Post by: mickyp on March 23, 2019, 03:04 PM
Old thread I know, but I didn
Title: Re: Poppadoms/Pappadoms
Post by: JonG on March 23, 2019, 03:10 PM
Thanks micky
.youre probably right, I don
Title: Re: Poppadoms/Pappadoms
Post by: Peripatetic Phil on March 23, 2019, 03:12 PM
Mine get about 20 seconds, but I cook two at a time, broken in halves, then each half rotated 90 degrees w.r.t. its neighbours, the whole lot fitting nicely into the basket of my deep-fat fryer.  Shake well in the basket, tilt and allow to drain, then rest on kitchen paper in a large wicker basket.  I will put them in the top oven which has previously been at 100C if I can't serve them immediately, but would not bother if guests are waiting for them.  Mrs Bari always serves hers fresh from the deep-fat fryer
Title: Re: Poppadoms/Pappadoms
Post by: chewytikka on March 24, 2019, 11:37 AM
For the/any new members or beginners.
This is how poppadoms are cooked in a real BIR kitchen

https://youtu.be/FL9TMjz_frg

Usually 100 are cooked and stored on end in containers.
The warming cabinet is then filled ready for service.

Poppadoms are best flamed on direct heat (Gas stovetop)
Crisps them up and enhances the flavour. ;)

cheers Chewy
Title: Re: Poppadoms/Pappadoms
Post by: Secret Santa on March 25, 2019, 07:45 PM
Blimey, I could barely understand that guy. Worst English accent ever! I understood the chef though.  ::) ;D