Papadum - Frying with Chopsticks [Nyonya Cooking]

Papadums served with Banana Leaf Rice are always perfectly fried, resulting in golden yellow crackers. Using a pair of chopsticks, it seems like it is the smartest way to prepare beautifully golden Papadums.
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Dried papadums or papads can be found in Indian grocers or some Asian grocers. There are many varieties of papadums to choose from and those served in Malaysia are the simplest which are made out of split pea flour. No other spices such as cumin or chilli powder are added to the dough as such papadums are more popular in northern Indian region. Plain papadums are more common in the southern Indian region, home to Banana Leaf Rice.
There are many ways to prepare papads. Papadums can be toasted as well but to achieve the crispiness many enjoy whereby it is able to hold little "spoonfuls" of rice and some curry, dried papads will need to be deep fried as it is done traditionally. It does not only make your meals tastier but also the crunch as you enjoy your meal.
Problems when frying papadums
Frying Papadums may appear simple but burned, very oily or soggy papadums and curled papadums are the various problems one will face when preparing them.
Heat to fry papadums
Burned, oily and soggy papadums happen because of the heat. The perfect temperature is needed. I have specifically used wooden chopsticks to fry them as they are able to indicate that the oil is ready for frying. If the papadums are placed in mildly heated oil, they will soak the oil when frying and this will result in soggy and oily papadums.
I also love the fact that chopsticks are able to pick the papadums quick and gently while tossing the oil away. These gram flour crackers fry almost immediately in hot oil. Do not leave them in the oil longer than required or they may burn.
Curled papadums
While this will not affect the taste, it definitely affects the eating experience! Curled papads somehow makes it feel more complicated to eat. As mentioned, papadum fries almost immediately once it touches hot oil. Therefore, they should be fried individually. A pair of chopsticks are used to push the papadums instead of allowing to curl as it cooks.
Fried papadums is a mandatory side dish when having Banana Leaf Rice. Enjoy with lots of curries or even with chutneys!
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[@amsgaming772]

Papdam Traditional South Indian recipe.I am a South Indian girl.ok this good job continue well Ok

[@rohanroy4784]

Ideally papadams are supposed to be deep fried in oil for a very less time approx 3 to 5 secs ..

[@andreadeans2520]

Papadams with mint chutney is delicious!

[@PVflying]

Also the best way to drain them is vertically in a toast rack over kitchen paper. Laying them flat will cause greasy poppadums as they can't drain right.

[@nyonyacooking]

Thanks for the tips! We don't have a toast rack, unfortunately. Using chopsticks allowed me to pick them up and tap them gently vertically. So oil is not collected and the papadums were not greasy :D

[@PVflying]

I like to use my deep fryer without the basket to fry poppadums. With the fryer set to 190C I drop two at a time in, then they just take 30-40 seconds and come out perfectly and stay flat because they are in a pair.

[@rikhikang4140]

I make my papadams in the microwave. 1 min. Turn them after 30 seconds. They come out so nice and crispy and no oil at all 👍😁

[@nyonyacooking]

Wonderful!! :D

[@kathycardwell4303]

Me too. My kids love to them that way as well. Now whenever they heat up leftover rice and curry, they can make fresh papadums to eat together.

[@heyhey313]

Omg so true, just tried this and it's so much better without the oil, the kids love it ❤️

[@Patrickmally]

I was distraught as a child, when mum learned the ‘healthy microwave hack’. 😂

[@kennyrogers803]

Hi!! I'm back to ur channel!! Missed seeing u again!! Mmmmmmm.... Smells great!! That taste sooo delicious and crispy papadum!! Great recipe!! See u anytime!!

[@akuranakilladies2438]

I like your papadum. Super 🤩🤩😜😜

[@sea80vicvan]

Wow. It looks similar to a fried tortilla. Any preferences as to the type of oil to use?

[@nyonyacooking]

Preferably vegetable oil which is neutral in taste. Peanut oil is often used in our region :)

[@ekghanta9297]

Is it made from rice floor? There is Papad, a snack in Indian cuisine, that looks very similar to Papadum.

[@nyonyacooking]

Gram flour :) I think Papadum is also known as Papad in India and there are also many varieties to it. Wrote more about papadum here if you are interested www.nyonyacooking.com/recipes/fried-papadum edited: Sorry I made a mistake, it's split pea flour :)

[@nyonyacooking]

This is so interesting. Thanks for the information! :)

[@anderscheng313]

I use two spider strainers and "kiap" the papadum in between before frying . Always works for me

[@nyonyacooking]

Nice! Will have to buy two spider strainers next time! hehe :D

[@opwave79]

Thanks for sharing! I will look at your fish head curry recipe next.

[@nyonyacooking]

Coming soon!!!

[@pepapig694]

Papadum sounds funny

[@Pirxel]

lol, I was frying one of those just now when a huge bubble of oil squirted right into my eye, ouch!

[@kiu6065]

How much calories does it contain

[@bouncingboxer]

It's a deep fried flour chip. If you are counting calories this food is not for you! 😁

[@maricrisr.]

YUM!