Pappadams can be cooked
in many ways, depending on personal choice: you could cook them
under grill, roast over a flame or deep-fry. Pappadams can be cooked
in advance and they taste good warm or cold. However, don't make
them more than an hour before the meal because they will wilt and go
Fried Pappadams are definetly
tastier but not for the calorie conscious.
Heat oil in a large kadhai or
wok. When nearly smoking, reduce the heat and drop in pappadam. It
will instantly change color. The whole process takes seconds so have
slotted spoon and paper-towel lined plate ready. Do not allow
pappadam to turn brown or black. Drain the pappadam well and remove
to a plate.
Place under a medium grill until
bubbles appear on the surface and the color turns from translucent
to opaque. Turn over and repeat the process. Place at least
11/2-inch away from the grill to prevent burning.
The pappadam is held between
tongs or chimta and roasted over an open flame. Quick and frequent
turning is required to prevent burning. As soon as papad has changed
color, curled up and become crisp, it is done.