Papadums

[Coppertop84]

Hi All,

Having an Indian tonight and it just made me wonder does anyone have a recipe for Papadums?

I love them and would love to try making some if they are quite simple to make.

Thanks in advance xxx

[FelinfoelDr]

They are actually quite labour intensive.. easier to buy them ready made from your local asian supermarket or even somewhere like tesco's or asda...

[Mortartube]

Also poppadums are floppy and damp when made like a round of pastry. They are dried in the sun,

[tamborine]

They're made from gram flour & sun dried - best bought & grilled. Farts - beware!

[Ice.Maiden]

ROFL!!!! Sorry - thought you saud FIRST beware...but I guess it appertains to the same thing then!

Coppertop - buy them ready made.

[Ice.Maiden]

@Scuse typo. : (

[pastafreak]

just spent 10 min googling the things....and there are no recipies to make from scratch...it is considered too labour intensive.

[Ice.Maiden]

I bought some ready-made ones from Morrison's about 3 months ago. Forgot about them until I saw them there, so decided to see if they were still edible. Indeed! Nothing wrong with them!

[pastafreak]

They last forever icey...but the best place to get them is an asian grocers....half the price and twice the flavour.

[Ice.Maiden]

I'm sure you're right about that pasta. Never thought of trying an Asian shop, tbh. Just came across these things stacked up and thought I'd take a couple of packets home - but how come they lasted so well? Are they full or presevatives, or is the fact that they've been cooked and become more solid have anything to do with it?

[pastafreak]

Wheeee!!..look what I found!
http://en.wikibooks.org/wiki/Cookbook:Papadum

Icey,,the packaged ones are packaged in a prtective atmosphere..if not-they would get stale quickly.

[Ice.Maiden]

Yay! There you go, Coppertop - but it looks a like a lot of hard work, as others've said.

Also - excuse me a minute Coppertop - but to pasta....I've got some langoustines to cook tomorrow. When I did some before, they all burnt!! I pan fried them, but couldn't get the prickly shells off, so thought the whole lot went in. Is that right, or...what did I do wrong? Put them into garlic butter, which was hot when the things went into the pan, but then turned the heat down so as they'd cook through properly. A few minutes later, the kitchen was full of a burning smell...and you've guessed it!

[tamborine]

I grill them with garlic & butter. The shells crack off. They should be cooked in 5mins on high heat, if fresh.

[Ice.Maiden]

Thanks teram. Guess i did them the same way - except I pan fried instead of grilled. I hadn't a clue. Thought they had to be done the way that I did them - or put in the oven. I'll grill them tomorrow.

[Coppertop84]

Thanks all, yeah I think I will just keep having them from the Indian. So nice ..... yum!