crisping papadam

summary: crisping papadam; our favourite brand; (click on images for larger views and more photos of crisping papadam)

bindi It’s insanely easy to crisp up papadam using a rack over the stove burner over medium high heat.

We (heh, when I say “we”, of course I mean “he” because I don’t like to risk scorching my fingers) place the papad on the rack and turn it around and over as it changes colour. We don’t worry if there are a few dark brown spots.

papadam We like to get black pepper flavoured papadam. (There are many other flavourings – cumin, kalonji, methi….) Our preferred brand is Lijjat available at Kohinoor foods in Indiatown (Gerrard Street in Toronto).

Papadam is perfect before or during Indian style dinner.

This entry was posted in baking, bread - yeasted & unyeasted, equipment and techniques, food & drink, side, spicy, starter on by .

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2 responses to “crisping papadam

  1. nani khemaney

    the rack over the stove burner is interesting… that would prevent burning.

    i used to always burn my papadams until i discovered that the microwave makes the perfectly crisp papadam!

    Really, Nani, they get crisp? I would have thought the microwave would make them soggy. (We don’t have a microwave.) Thank you for dropping by! -Elizabeth


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