Preparation info
  • Quantity:

    20-30

    poppadams, depending on size
    • Difficulty

      Easy

Appears in
Curries & Bugles: A Memoir and Cookbook of the British Raj

By Jennifer Brennan

Published 1990

  • About

Poppadams, or pappads as they are also termed, are the flat, round, crisp wafers that often accompany curries and which are broken up and sprinkled on top of the food for textural contrast. They have a seductive taste, which, combined with their crunchiness, quickly makes them a popular Indian item. Poppadams are usually made commercially and they are available from most Asian foodstores in packets of twelve, spiced with cracked peppercorns, or plain. Bought dried, they must be fried