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Stuart Fraser 1

"Spicy crisp bread to eat with curry."
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Mix all the dry ingredients except cayenne pepper in a large bowl, add some water and mix into a dough. The dough should be firm. If too dry, keep adding a little more water until it gets to the correct consistency then knead the dough for about 5 minutes.
  2. Roll the dough into a log and cut into 12 pieces. Brush a small amount of oil onto each piece and roll into a very thin circle. Put a light sprinkling of cayenne pepper onto each poppadom and put the poppadoms onto large baking sheets then bake the poppadoms for 15 to 25 minutes until crisp. Remove the poppadoms and leave to cool.
  3. Heat 1/8" of oil in a large frying pan, or skillet, until the oil is hot but not smoking then put a poppadom into the oil and turn it over when it begins to curl at the edges, remove before they turn brown and put it onto kitchen paper to drain then cook the rest in this way.
  4. Serve immediately!



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