Popadoms

The restaurant method of cooking popadoms will produce far better results than the usual method of simply frying which can leave the popadoms rather greasy.
Please read the instructions carefully and have all the utensils ready before you begin.
Plain and/or spicy popadoms
Vegetable oil for frying
Heat the oil in a large deep frying pan until very hot but not smoking. Take two popadoms at a time, and holding them as one, carefully slip them into the hot oil. As soon as they are immersed turn them over using tongs or two fish slices. Hold the two popadoms together as one all the time. Allow no more than two seconds and remove from the hot oil.
Drain on kitchen paper upright (like toast in a toast rack), and not flat, for the best results.
Note. In the restaurant we use a large aluminium colander for this purpose and put the fried popadoms in side by side. The colander is then placed in a hot plate, a piece of equipment rather like the bottom section of a 'hostess' trolley. The technique allows the oil to drain away efficiently and keeps the popadoms warm, dry, and crisp. Placing the cooked popadoms in a warm oven will of course be just as effective.
Popadoms may be cooked several hours in advance and warmed just before serving.