Sharwoods 8 Poppadoms Plain (Pack of 5)

Product Information

Again these can be cooked with or without oil, they crisp up but always cook more around the edges than in the centre. Papad made with potato flour or starch is yet another delicious product very common among the Maharashtrians in India. Well worth seeking out.

Sharwood has a range of different poppadoms on offer to choose from with similar and varying syns, so to help you out, we've listed all of their syn values down below. A disappointing method as far as I am concerned. They will cook, but as they expand parts of them catch and burn.

Plain Poppadoms

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Unfortunately, the poppadoms cooked with a sprinkling of water – as you would have cooked them in a microwave – came out burnt. The hot air that was circulating in the air fryer during the cooking process simply evaporated all of the water. Then, the pièce de résistance! You proudly present a large plate of freshly cooked poppadoms, made by your own fair hands. It's a curry night that will linger in your guests' memories long after the last bite. You can use either a gas hob for this or even a blow torch, I’ve not had a gas hob for 15 years so I use a blow torch! Making poppadoms completely from scratch can be an exciting kitchen adventure! However, it's worth mentioning that it requires some patience and effort.Indian cooking is replete with regional variations and details, some of which do deserve a mention. Perhaps because most of these local traditions are nearly extinct and because “indian” cooking is gradually becoming bowdlerized to something not imagined by those of our generation [ born pre-1960]. Much of the landscape in India has been altered beyond redemption, and many of the causes and conditions that allowed the preservation and practices of endogamous communities in the subcontinent have eneded, with chilling finality. Yes, making pappadom at home is relatively easy, they are essentially urad flour and oil… that’s it! This papad is of very large diamenter, at least 12 inches, and rolled very thin. Very oily treat, much enjoyed during this festival in ever so many rural places in western Bengal. Redolent of freshly milled mustard oil, it was a salient olfactory signal of this festival being enjoyed to the max, and the sight of people walking around enjoying the huge discs of freshly fried papad was one of the happiest memories of these times.

Don't soak it; just lightly sprinkle on some water. The water is just to give the air fryer something to dry out. Switch on the air fryer. This appliance doesn't need to preheat – it's hot from the get-go – so simply set the desired temperature and time for which you'd like to cook the poppadoms. We opted for 200ºC for 5 minutes (which was the minimum amount of time we could set). We did this every 10-15 seconds. If your air fryer has a viewing window, this will be easy, and it means that no precious heat will escape as a result of opening the drawer.

Oriental Delight!

Imagine your next curry night with friends. The sauces, prepared with care the day before, are neatly arranged in charming little bowls. The rich aroma of your simmering curry fills the air and the dining table is humming with anticipation. Brush the poppadom with oil, this is optional you can cook using this method without oil if you wish but it increases the risk of burning.