Super Easy Poppadom Recipe | How to make Poppadoms

Super Easy Poppadom Recipe | How to Make Poppadoms

Super Easy Poppadom Recipe | How to make Poppadoms

Crispy, crunchy and always wonderful, poppadoms are the forgotten heroes of every Indian takeaway you’ve ever had. If you’d like to know how to make poppadoms, read this recipe!

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Super Easy Poppadom Recipe | How to make Poppadoms

Introduction

I might’ve posted a thing or two about Indian food in the past. I’m not sure…

It’s fairly well known amongst people who know me that I’d eat Indian dishes pretty much all day long if I could get away with it. As such, I make a hell of a lot of curries and I just love playing around with spicy starters, sides and snacks.

I’ve put together dishes like these fantastic and really, really easy Indian flatbreads. They’re basically naan breads, but so much easier to make!

And then there’s stuff like the Vada Pav, which is basically the coolest sandwich in the world. A soft and wonderful homemade bun with a couple of delicious chutneys and a carb-on-carb battered potato dumpling. Yes, that’s three carbs, two chutneys and a bun. Oh my!

What I’m yet to make, however, is perhaps the most commonly eaten singular Indian food item in this country. You know, the little giveaway you get with every single takeaway. The unmistakeable, irrepressible poppadom!

So if you’ve ever wanted to know how to make poppadoms, this recipe is for you!

Like little ladders to curry heaven.

About the dish

There’s not a great deal to say about poppadoms. They’re super-thin deep fried crunches of happiness!

We pay for our meal and when it magically arrives on our doorstep the bag is filled with wonderful extras like these crispy, wonderful poppadoms! Yes, we get a cute little salad and a cooling, delicious raita. But really, it’s all about that crunch.

Normally made with urad flour – from lentils – poppadoms are a really simple thing. They’re a simple dough, rolled out nice and thin and fried. That’s really all there is to them.

Yet for that effort, they’re fantastically versatile. They’re a wonderful snack while you plate up your takeaway. They’re a fantastic nibble while you wait for your starter. They’re a perfect way to taste your way through all the different chutneys you’re given in the restaurant. And they’re a fantastic dip for an extra saucy curry with not-quite-enough rice!

About this dish – Easy Poppadom Recipe

In this easy poppadom recipe, we’re going to be simplifying the recipe as much as we possibly can. There’s a lot of room to play around, but we can do that later. Getting the basics in place is what matters most. Everything else is a bonus!

As such, we’re going to abandon the urad flour. My understanding is that using urad flour will create a slightly thinner, crisper poppadom, due to the lack of gluten vs that in regular flour. But plain flour will work just fine and you’ll still have a good bit of crisp and crunch in there.

And everyone has plain flour!

After that, it really is just salt and water. And a tiny bit of kneading. Not loads, certainly not enough to over-develop the gluten, but enough to help everything come together smoothly.

We’re even going to avoid the need for a deep fat fryer by making the whole thing in a frying pan. So make sure you’ve got lots of oil!

Super easy poppadom recipe

A quick guide – How to make poppadoms

We’ll begin by measuring out our flour and sifting it through a sieve into a large bowl. We’ll throw in a little salt and then add water, bit by bit, until the dough starts to come together.

From there, we’ll form the dough into a nice smooth ball and knead it for a few minutes on a floured surface, until there’s a little spring to it, but not outright bounciness.

We’ll pop it into the fridge for a little while and when we take it out, we’ll cut it into suitably sized pieces, roll it out and fry in deep, hot oil until crispy and delicious.

Done!

How to make poppadoms

A few final things to remember

  • They go with everything. Indian food or otherwise. Even if you just fancy a tasty, crunchy snack, you could make a few of these and eat them as they are. Or with a dip!
  • You could absolutely substitute other flours. As I say, it’s traditionally made with a totally different, more exotic flour.
  • Throw in a few cumin seeds, fennel seeds or even assorted spice powders for a totally different taste.

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The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – The sexiest, creamiest, butteriest, chickeniest curry I’ve ever made and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.



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Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Super Easy Poppadom Recipe | How to make Poppadoms

Super Easy Poppadom Recipe | How to make Poppadoms

Crispy, crunchy and always wonderful, poppadoms are the forgotten heroes of every Indian takeaway you’ve ever had. If you’d like to know how to make poppadoms, read this recipe!
Prep Time 45 mins
Cook Time 20 mins
Course Side Dish, Snack
Cuisine Indian
Servings 12 Poppadoms

Ingredients
  

  • 250 g Plain Flour
  • 2 tsp Salt
  • Water
  • 200 – 300 ml Cooking Oil

Instructions
 

  • Sift your flour into a large bowl, then add the salt and stir together.
  • Add a little water and mix, adding more, bit by bit until the flour becomes a smooth, workable dough. You want it as soft as you can manage, but not so soft it won’t hold it’s form and become unworkable. Roughly 175ml should do it, but you may not need it all. And if you need more, use more!
  • Mix the dough thoroughly and then knead on a floured surface for about 5 minutes, until the dough forms a slight springiness.
  • Wrap the dough in clingfilm and place in the fridge until it begins to harden. At least half an hour, but probably upwards of an hour. You can skip this step, but it will make your life more difficult!
  • Heat the oil in a frying pan to a high heat and tear off a small piece of dough, a little smaller than a golf ball. Dust both sides and roll it out as evenly and thinly as you can, then drop it into the oil.
  • Fry it for a few minutes on each side. You’ll be able to feel with your spatula when it starts to crisp up.
  • Remove from the oil and leave on a plate to drain. Repeat with the rest of the dough.
Keyword easy poppadom recipe, how to make poppadoms, poppadom recipe, poppadoms

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