How to Cook Papadums
Method 1: To Deep-Fry (Light & Crisp)
Pour ghee or vegetable oil into a large frying pan to a depth of 1 inch / 2. 5 cm and place over moderately high heat.
Once the oil is hot (around 360°F / 180°C), carefully slide one papadum into the pan. It will sizzle and expand almost instantly.
Using the back of a large slotted spoon, gently press down on the surface of the papadum to keep it from curling. It will become crisp in under 5 seconds.
Immediately remove the papadum from the oil. It should be a light golden-yellow, not brown.
Drain the cooked papadum vertically on a rack or in a colander lined with paper towels to allow excess oil to drip off.
Repeat with the remaining papadums, ensuring the oil doesn't get hot enough to smoke.
Method 2: To Toast Over an Open Flame (Low-Fat & Smoky)
Using a pair of tongs, hold a single papadum about 2 inches / 5 cm over a high-heat gas or electric burner.
Constantly move the papadum over the heat. You will see it lighten in color, bubble up, and develop charred black spots. This constant motion prevents it from burning.
Flip the papadum over and toast the other side in the same manner until it is brittle and evenly cooked.
The finished papadum should be yellowish with charred flecks. Stack them as you cook and serve immediately.
Keep Them Flat: When frying, use the back of a spatula to gently press down on the papadum as it cooks. This prevents it from curling up too much.
