poppadom

This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Spiced vegetable biryani

vegetable oil

1small cauliflower, broken into small florets

potatoes,

1large onion, sliced

vegetable stock

tbsp curry paste (Madras is good)

red chilli,

saffron strands

tsp mustard seed (black

basmati rice

green bean, halved

lemons, juice only

coriander leaves

packet salted roasted cashew nuts

Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.

While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.

Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.

Two spicy Indian dips in one, perfect for a few poppadums

Mint relish & raita

mint leaves

coriander

green chillies

salt

tsp caster sugar

lemon juice

x 150 milliliters pots natural yogurt

Put the herbs in a food processor along with the chillies, salt, sugar, lemon, 1 tbsp water and 2 tbsp yogurt. Blend really well to make a green paste. Tip into a bowl.

Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.

Missing Poppadoms from Curry House? Not any more. You can make these super easy poppadoms at home in a jiffy with only 2 ingredients! ( Vegan ) Tips included for making Oil free Poppadoms too!

How to make Poppadoms?

Uncooked Poppadom

Heat Oil

Heat oil in a wok or a deep pan over medium-high heat.

Test if the Oil is hot

Add a piece of papad to check if the oil is hot enough. If it puffs up quickly, I know the oil is hot enough to cook the remaining ones.

Fry the Papad

Slide 1 papad at a time to the heated oil. The poppadoms will quickly spread and curl up in the edges. Gently press the edges and middle down to ensure they cook properly. The papadum will cook in 10 -12 seconds.

Transfer to a plate

Remove the fried poppadum with the tongs and place it on a kitchen paper towel to absorb any excess oil.

Serve

Serve with Indian Mint Sauce, Tamarind Chutney and Raita.

Deep frying method ( like Restaurant )

Place the Papad / Papadam on a microwave safe plate. Microwave for 40 seconds - 60 seconds. Once you see they have cooked well, transfer it to a serving platter. Enjoy Oil free Poppadoms.

Microwave Method for Oil free Poppadoms.

Place the Papad  in the Air fryer Basket. Air fry at 200 C for 2-3 minutes.

Air fryer Method for Lijjat Papad

Hold the papad with tongs. Roast them on flame or grill until you see them crisp up.

Roasting the Papad

https://embed.mediavine.com/videos/qalsihctqe7icruwzfug

Make Easy Poppadoms at home in a jiffy! You will never miss the ones from the curry house.

Dress up your papadum with spicy red onion chutney and cooling mint raita

papadum with red onion chutney and mint raita

papadum (available at any Indian grocery)

fry (about 1/2 inch deep)

white onion (sliced thin)

tbsp chili masala sauce (I like Tamarina brand)

tbsp ketchup

tsp cumin seed

amchoor powder (for a bit of tang)

plain yoghurt

tsp mint sauce (- mint sauce is not mint jelly)

tsp fresh mint (minced)

tsp cilantro (minced)

tsp salt

milk

Slice your onion thinly. Really thinly. Cut it in half lengthwise. Set a half down on your cutting board. Cut off the stem end but leave the root end . Slice across the onion so you get half moon rings. Once you are done slicing the first half cut the onion slices in half to form quarter rings. Repeat the whole process with the other half onion.

Deflame the onion. Takes the bite out of it. Put the sliced onion in a fine mesh strainer. Rinse under cold water for about a minute. Transfer the onion to a bowl of cold water. Let the onions soak in the fridge for 10 minutes. Drain. You can do this when you are making salsa as well. Smooths all the rough edges of the onion. This is a good restaurant trick for anything with raw onions.

Combine the ketchup, cumin seed, masala chili sauce, salt and amchoor powder. Stir to combine. If you taste it now it will seem pretty spicy. Depending on the chili masala sauce you pick of course. Don&#x27;t worry. The onions will dilute the heat. And papadum seem to soak up the fire. If anything it could be spicier if that&#x27;s what you like.

Fold in the onions. Mix thoroughly to coat the onions with the tomato mixture. If you have time refrigerate the red onion chutney for about an hour to mellow the flavours. It&#x27;s good right away. It&#x27;s a little better after it sits for a while. Taste it right before you are ready to serve and adjust the salt.

Red onion chutney

Combine all the ingredients except the milk in a small bowl. Stir it up. Now decide if you like the texture.

If you want it thinner add some milk, a teaspoon at a time, until you get to your desired consistency. Taste and adjust salt.

Easy mint raita

Have your red onion chutney and mint raita ready to go before you start cooking papadum. Papadum do not taste good once they cool too much. They are great hot. They are not great cold. Trust me on this one. Nobody will like cold papadum.

Pick a skillet a little bigger than the papadum. 10 inch diameter is about perfect. Bigger is OK but it takes more oil.

A good set of tongs is essential here. Have them ready when you start cooking.

Pour enough oil into your pan to get it about 1/2 inch deep. Heat your oil to around 350F. Use a thermometer. Guessing never works well. If you must guess you want your papadum to cook in about 8-10 seconds and not wind up too brown. Thermometers are way easier. Better food through science.

Have a plate with some paper towel on it nearby. You are going to need to have it close to the pan or you are going to drip oil everywhere.

Slip a papadum into the oil. It will start to curl and cook immediately. After around 4-5 seconds grab it with your tongs and flip it. It will be pretty solid so this should be easy. Cook another 3-5 seconds. Grab one edge of the papadum and hold it vertically above the oil to drain a bit.

Transfer the cooked papadum to the plate with the tongs. I like to have my tongs in my dominant hand and the plate in my other hand when I do this.

Repeat no more than 6 times. Don&#x27;t serve cold papdum. Just don&#x27;t do it. Have I mentioned that?

Serve the papadum with the red onion chutney and mint raita. Let your guests decide what they want to put on their papadum.

How to cook papadum

This brilliantly fast vegetable curry gets that full-on, fragrant flavour in double-quick time.

Keralan veggie curry

cauliflower

rapeseed oil

black mustard seeds

fenugreek seeds

turmeric

curry leaves

ginger

garlic

spring onions

red chilli

tomatoes

x coconut milk

x chickpeas

lemon

mug (300 grams) of 10-minute wholegrain or basmati rice

cloves

poppadoms

½ a bunch of fresh mint

fat-free natural yoghurt

I’ve embraced the flavours of East London’s Brick Lane to create one of the best veggie burgers ever. My inspiration came from an onion bhaji, but I’ve taken it to another level with extra grated veg, paneer and chilli. You’re going to love it.

Top 6 poppadom recipes from across the web

The most viewed poppadom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spiced vegetable biryani

Mint relish & raita

How to make Poppadoms?

papadum with red onion chutney and ...

Keralan veggie curry

Brick Lane burger

Top 6 poppadom recipes from across the web

The most viewed poppadom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced vegetable biryani

Mint relish & raita

How to make Poppadoms?

papadum with red onion chutney and ...

Keralan veggie curry

Brick Lane burger

The most viewed poppadom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine