Repeat for the remaining pieces. If the papad are browning, reduce the heat. How to make papad without oil (tawa method) The results will not compare to deep-frying or cooking on a pan but it is an option you may wish to try out. 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.

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A disappointing method as far as I am concerned. They will cook, but as they expand parts of them catch and burn.In India, poppadoms are traditonally made from scratch and in bulk in individual homes. The method is labour intensive. When dried out, the papads will still be a bit flexible and not so dry that they snap in two when bent. To cook, heat about 10cm/4inches of vegetable oil in a wok or large pan. The oil is hot enough when you can throw a small piece of papad in and it sizzles and floats to the top immediately.

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Brush the poppadom with oil, this is optional you can cook using this method without oil if you wish. I think that they are at their best eaten within 45-60 minutes of cooking, although I prefer to eat them immediately! Add the poppadom to the microwave and cook for between 20-35 seconds. Keep an eye on the poppadom and flip it over if parts do not appear to be cooking. Nope. Frying them like you do in this recipe is the way it would be done at Indian restaurant. You could also cook them in a microwave for about 30 – 40 seconds and watch as they become crispy.

Again these can be cooked with or without oil, they crisp up but always cook more around the edges than in the centre. If, however you want crispier poppadoms like those you get at curry houses, there are only two ways to do it. However, they need to be dried before cooking which is both a lengthy process that needs space and either a dehydrator or the right conditions.