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Topic: Poppadoms/Pappadoms (Read 14388 times)
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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?
Reply #1 on:
January 10, 2007, 09:49 AM »
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.
Reply #2 on:
January 10, 2007, 10:27 AM »
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.
Genius Curry Master
Reply #3 on:
January 10, 2007, 11:01 AM »
Also check these threads out CL, they may help:
Last Edit: January 10, 2007, 11:12 AM by Cory Ander
Reply #4 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.
Indian Master Chef
Reply #5 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
Indian Master Chef
Reply #6 on:
January 10, 2007, 05:50 PM »
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
Elite Curry Master
Reply #7 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!!
Reply #8 on:
January 12, 2007, 03:57 AM »
Thanks for your answers everyone. It's obviously not quite the science I thought it would be
Reply #9 on:
March 23, 2019, 01:25 PM »
Old thread I know, but I didn’t know about this trick of putting deep fried poppadoms in the oven to dry them out. I still don’t really know how it works, but it does. Tried it yesterday- 60C for 20 mins. This was after deep frying them for 45 secs at 190C. Perfect result.
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