Potato & Pea Curry
A comforting potato and pea curry with warm whole spices, tomato, and fresh coriander, ready in about 45 minutes.
Homemade Poppadoms
Poppadoms are crispy, thin, and delicious Indian flatbreads that are perfect as a snack or accompaniment to your favourite curries. Making them at home is simpler than you might
think and ensures a fresh, authentic taste. Traditionally made from black gram flour (urad dal flour), these poppadoms can be flavoured with a variety of spices to suit your palate.
Method
30m3h
- In a large bowl, mix the urad dal flour, salt, and any optional spices if using.
- Gradually add water to the flour mixture, kneading until you form a firm and smooth dough.
- Divide the dough into small balls, about the size of a marble.
- On a lightly floured surface, roll each ball into a very thin disc, as thin as you can manage.
- Place the rolled discs on a clean, dry cloth and let them dry in the sun for a few hours, or until they are completely dry and brittle.
- Heat oil in a deep frying pan over medium-high heat. Once hot, fry the dried discs one at a time until they puff up and turn golden brown. This should take about 10-20 seconds per poppadom.
- Remove from the oil with a slotted spoon and drain on paper towels.
- Serve immediately or store in an airtight container once cooled.
Ingredients
- 5ml Salt
- Water as needed
- 5ml Black Pepper optional
- Vegetable Oil for frying
Notes
For extra flavour, you can add finely chopped coriander or crushed garlic to the dough. Make sure the discs are completely dry before frying to get the perfect crispiness. Store fried poppadoms in an airtight container to keep them fresh and crunchy.
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