Make Easy Poppadoms at home, in just under 10 minutes, just like the ones you get in an Indian restaurant. Serve with your favorite Indian mint sauce, Tamarind Sauce, Mango Chutney, and enjoy. Home fried papadoms are so much cheaper and better than the Ready to Eat Restaurant Style Pappadums.
If you want something to nibble on before the main course, this is also great served as a starter – just scoop some dip and enjoy. Learn how I make the Poppadom recipe step by step in a jiffy! { Video Instructions included }
Why make this Poppadoms recipe?
You only need 2 ingredients – Papad and Oil to make this easy Curry House snack.
So versatile – You can make Oil Free Poppadoms too!
Dietary Requirements – Vegan.
Super Easy Party Nibble -Make the Papadum at home is as easy as One Two and Three. It takes only takes 15 seconds to fry one!
Budget-Friendly – Ready to fry Pappadom packet only costs between 0.80£ to 2£ depending upon the size. There are roughly 20 pieces in every packet.
Home fried Crispy Papad is So much Cheaper and Better than Restaurant style Ready Eat ones. Supermarket ready to eat poppadom costs 1.25£ for 8 and they are so small in size.
Make-Ahead of time – You can make this ahead of time and store it in an airtight container for up to a week.
Tasty with Chutney’s, Raitas or Pickle. They are so so good with curries and biryani too
Quick Video on How to make Poppadom at home
What is Poppadom?
Whether you call it Papad, Papadam, Pappadam, Appalam, or Poppadom – these are delicious! If you are wondering what exactly they are, let me tell you it is a thin crisp round-shaped lentil disc usually made of urad flour/ rice flour.
Two types of Papadams are available in the market – Uncooked Poppadom that are Ready to fry & serve and Ready to eat Restaurant style Pappadom that’s pre-packed.
Uncooked Papads are available at Asian Grocery stores or in the Asian Isle in most supermarkets for 80p – 2.5£, each containing approximately 20 of them. TRS Special Madras Poppadoms, Natco Madras Plain Poppadum, Ajwa Pappadam, Lijjat Papad are some of the brands available to buy. You will need to cook them until crispy and serve with chutney or raita.
Some of the ready-to-eat pre-fried pappadams available in the market are Patak’s Plain Pappadums or even Tesco or Sainsbury’s own brand. Also, you only get 8 Ready to Eat Restaurant Style Pappadums for 1.25£.
I like Home fried poppadoms. They are so much better and quicker than the pre-fried ones or the ones from the takeaway. And it only takes 2 minutes to fry!!
About Poppadom Recipe
Most Curry Houses and Takeaways in the UK serve Papadum’s as a tasty snack with a variety of chutney dips, pickles, and sometimes raita too.
There is a super easy solution to make Papadum at home and enjoy every single day. It is as easy as One Two and Three. You just need to buy a store-bought uncooked dried papadum‘s packet, easily available in any Asian stores or Asian Isle in Supermarket, and deep fry it. Tadaa… Stack of homemade papadum is ready in less than 10 minutes.
How to make Homemade Poppadoms? Making Papadum from scratch is a labor of love. My mum and grandma made them from scratch over the summer. They used to make it in bulk and store it for use all around the year. First, make the papad dough, then roll into a thin round shape, steam it, and then dry in the sunlight for at least 2-3 days. Now deep fry the papadam and serve!
I prefer opting for Store Bought Papadams in the UK as they are super quick and tasty too with everything!
How to fry Poppadoms at home like an expert?
You will only need 2 Ingredients – Uncooked Poppadom and Oil of your choice. I prefer using Coconut Oil or Sunflower Oil.
Heat oil in a wok or a deep pan over medium-high heat. Add a piece of uncooked papad to check if the oil is hot enough. If it puffs up al-most instantly, I know the oil is hot enough to cook the remaining ones.
Slide 1 papad at a time to the heated oil. The poppadoms will quickly spread and curl up in the edges. Gently press the edges and middle down to ensure they cook properly. The papadum will cook in 10 -12 seconds.
Remove the fried poppadum with the tongs and place it on a kitchen paper towel to absorb any excess oil.
What do you eat with Poppadums?
Plain Papadam is an accompaniment to the everyday Indian meal. However, you can also serve Masala Papad as a starter or an appetizer too. Top the papadums with onion, tomato, carrots, chilli, coriander and serve with dips and condiments.
Kerala Pappadams enjoy a special place in traditional sadhya ( Onam Sadhya / Vishu Sadhya ) along with the following components Steamed rice, Erissery, Olan, Beans Thoran, Sambar, Rasam, Parippu, Puli Inji, and Payasam
In Restaurants in the UK, Papad is served before the main meal with a variety of Poppadom dips like Mint Sauce, Tamarind Chutney, Mango Chutney, and pickles.
They are also served with curry, dal, biryani and raita.
What is the difference between Pappadam and Appalam?
Pappadum and Appalam are the same – they are simply known by different names in different states of India. However, there are two kinds of papadam in India – Kerala Pappadams puffs up like Puri when fried and the Madras Poppadoms are like a flat crispy disc that curls up. Puffed-up Kerala Papadams are my favorite most.
Is Poppadom Vegan?
Yes, Papadams are 100% Vegan. There may only be risk on cross contamination in factories they are made.
Is this the Only way to Cook Poppadoms?
There are many ways to cook Poppadoms – Shallow fry like the restaurants, Air fry, Microwave, or Roast on the flames.
Place the papad in the microwave for 30-40 seconds and see them crisp up.
However Deep Fried Papad tastes the best!! Just like the ones from your favorite takeaway served with curry and biryani.
Storage
Store the fried poppadoms in air tight containers in a cool dry place. My mum always stores the papadam in Tall Stainless Steel containers, lined with a paper at the bottom.
Most restaurants make them in bulk at least a week in advance. Still they are so good – isn’t it!!
Tips to keep Poppadom’s Crispy
If you are wondering why my last night’s poppadoms are not crunchy, it is because they are exposed to air. To revive them, Heat up a frying pan without any oil. Dry fry them for a few seconds on each side. They will be as crispy as they were last night.
Also remember to fry the papadam in hot oil and not warm oil. Do the Test Check before you fry them.
Store the prepared papadam in Zip Lock bags or Air Tight container in a cool dry place.
HAVE YOU MADE THIS RECIPE ?
Be sure to leave a comment and/or give this recipe a ★ rating!
Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures of this easy homemade poppadom.
How to make Easy Poppadoms ( just like Curry house)?
Ingredients
- 20 Uncooked Poppadom
- 250 ml Oil of your choice. I prefer using Coconut Oil or Sunflower Oil.
Instructions
Deep frying method ( like Restaurant )
- Heat oil in a wok or a deep pan over medium-high heat.
- Add a piece of papad to check if the oil is hot enough. If it puffs up quickly, I know the oil is hot enough to cook the remaining ones.
- Slide 1 papad at a time to the heated oil. The poppadoms will quickly spread and curl up in the edges. Gently press the edges and middle down to ensure they cook properly. The papadum will cook in 10 -12 seconds.
- Remove the fried poppadum with the tongs and place it on a kitchen paper towel to absorb any excess oil.
- Serve with Indian Mint Sauce, Tamarind Chutney and Raita.
Microwave Method for Oil free Poppadoms.
- Place the Papad / Papadam on a microwave safe plate. Microwave for 40 seconds – 60 seconds. Once you see they have cooked well, transfer it to a serving platter. Enjoy Oil free Poppadoms.
Air fryer Method for Lijjat Papad
- Place the Papad in the Air fryer Basket. Air fry at 200 C for 2-3 minutes.
Roasting the Papad
- Hold the papad with tongs. Roast them on flame or grill until you see them crisp up.
This post was a complete education for me as I wasn’t familiar at all with poppadoms. Thanks for all the awesome info.
I am so glad Pam – that this post educated you about Poppadoms – such a quick and easy Starter, so budget-friendly to make at home.
I’ve hadn’t heard of Poppadoms until now and I have been missing out! These were not only quick, but delicious too! Easily, a new favorite snack!
I always buy Papad at the store pre-made but I agree, making these at home tastes so much better!! I’ll never go back to pre-made again!
I’ve had these at restaurants before but never knew what they were called. Thanks so much for the info and recipe on how to make these.
The poppadoms look simple to make, and so delicious! Will be delicious with a dip!
Good explanation about the difference between appalam,poppadom,pappadam. Most of the people don’t know this they get confused with Kerala pappadam and Tamilnadu appalam(poppadom in UK). Really good.
We also manufacture appalam (madras poppadoms) in tamilnadu,india
Hello Sandhya, love your website.
Please tell me, should I be putting oil on the poppadoms for the air fryer method? If so, how?
Thank you
You can brush the poppadoms with oil and then air-fry them. For this, please use lijjat papad.
I CANNOT find papads in italy I need a FULL Recipe to make my own please. This is just a half recipe you have put.
Please visit Asian stores in Italy. They are sure to have Pappads.