Poppadoms are a delicious Indian appetizer popular in Indian restaurants . With this quick and easy homemade poppadom recipe , you can prepare perfectly crunchy poppadoms to serve during curry night! Included are fried, tava cooked, air fryer and microwave recipes.
Follow the video instructions or step by step method for homemade fried poppadoms in 5 minutes !
- What are poppadoms?
- Homemade Poppadoms from Scratch
- Why you will love this recipe
- Cook At Home Poppadom Ingredients
- How to cook Poppadoms at home How to make poppadom by deep-frying How to make papad without oil (tawa method) Homemade Poppadoms in Microwave Air Fryer Poppadom
- Serving Suggestion
- Poppadom Dips
- Storage
- FAQs
- Other Indian Restaurant Style Recipes
Making poppadoms at home couldn’t be easier and they taste so much better than ready to eat poppadoms. Simply purchase your favourite uncooked poppadom and fry them within seconds in hot oil.
Now, you could make the poppadoms entirely from scratch, but I think frying store-bought uncooked poppadoms tastes just as good and takes a lot less effort!
Whether you are cooking your own Indian fake-away for curry night or waiting for delivery, homemade crispy poppadoms are the way to go!
What are poppadoms?
Poppadoms are a type of thin Indian cracker or crisp and are served as light starters or appetizers. These round lentil crackers are made from either urad dal, chickpea flour, rice flour or tapioca starch.
They are also known as poppadums, papadums, papad, appadam, appalam in different parts of India.
Papadums can be either deep-fried so they are light as air or cooked on a hot tava (Indian style concave griddle pan). This depends on the main ingredient of the poppadoms.
Poppadums prepared with urid/urad and rice flours are suitable for deep-frying and closely resemble the poppadoms from Indian takeaways.
It is important to use oil as simply cooking rice flour poppadoms on a tawa will not produce the same airy cracker texture.
The papad made with only urad flour are cooked on a hot tawa until they form bubbles and become crispy. These are suitable for frying too.
Papad can come in various flavours such as black pepper, garlic, cumin and green chilli to name a few.
In Western supermarkets, you can commonly find ready to eat restaurant style poppadoms . These are pre-fried poppadums that do not require any cooking.
Curry houses will serve poppadums in a basket as a starter with a trio of poppadom dips and biryani dishes.
Homemade Poppadoms from Scratch
In India, poppadoms are traditonally made from scratch and in bulk in individual homes. The method is labour intensive.
Firstly a dough is prepared with either urad flour or rice flour, bicarbonate of soda and spices.
The dough is divided into equal size balls which are then very thinly rolled out into rounds or discs.
These are then left to dry in the hot sun for a few days. The raw poppadoms can now be stored for months and cooked whenever needed.
Why you will love this recipe
Works well as a starter or side – serve ahead of your meal with poppadom dips or alongside your curry and rice dishes
Indian appetizer that is suitable for vegans and vegetarians
Simple ingredients – only 2 ingredients are required for easy homemade poppadums
Cheap – this starter is budget-friendly (approx £1-2 for 18-20) because you can make a large batch from one packet at a fraction of the cost of an Indian takeaway.
Perfect for get-togethers and parties
Oil-free poppadom recipe included in this post
Can be served with Shirazi salad too
Cook At Home Poppadom Ingredients
You need just two simple ingredients to make easy poppadoms at home.
Uncooked poppadoms
They are easily available in Indian grocery stores but are also sometimes stocked in the World Food Aisle of supermarkets.
Uncooked papad come in many different varieties. For restaurant style poppadoms that are served with the dips, go for plain Madras based ones. (Urad flour and rice flour)
If you want to make poppadom without oil or oil-free, go for regular (urad flour) and heat them on a frying pan or griddle.
Oil for frying – I have used vegetable oil, but you can also use sunflower or canola oil. Olive pomace oil is an option too but has its own flavour. I do not recommend mustard or coconut oil as they are strong-flavoured.
You do not need oil if making poppadoms directly on a pan.
How to cook Poppadoms at home
How to make poppadom by deep-frying
Use Madras papad for this method.
Heat oil approximately 2-3 inches high in a kadai or deep pan. A frying pan may be too shallow for this
Wait until the oil heats. You can check if the oil is hot by dropping in a small piece of papad. If it immediately rises and puffs, the oil is ready.
Tip – the oil must be hot and not warm for the crispiest poppadums.
Place one poppadum in the oil at a time. It should immediately rise and expand. As soon as it does this, remove from the hot oil using a slotted spoon or kitchen tongs. You do not want to papad to brown.
Place on kitchen paper to absorb excess oil if you wish.
Serve immediately or within 1 hour for best results.
Repeat for the remaining pieces. If the papad are browning, reduce the heat.
How to make papad without oil(tawa method)
Heat a tawa or flat pan without any oil on medium flame.
Hover your hand close (but not too close!!) to the pan, when you can feel warmth, place one papad on top.
Within seconds, you will see bubbles appear on the surface.
Using tongs, flip over the papad and cook on the other side. You will see that the rawness of the papad disappears.
Once you see this, remove from the heat. As the papad cools, it will become really crispy.
Do not use high heat as the papad will burn but remain raw.
This style of papadum is often eaten by Gujaratis who serve it with Gujarati Khichdi .
Homemade Poppadoms inMicrowave
Brush a single papad with a little oil on both sides.
Place on a microwave safe plate and heat on high for 40-60 seconds depending on your brand of papad and microwave.
Again, they will crisp up as they cool.
Air Fryer Poppadom
Cooking poppadoms in the air fryer is much healthier than deep-frying but there are a few important points to note.
If you place a single piece of papad in the air fryer, it will fly in the basket, will stick to the filaments and likely cause your air fryer to start smoking! We do not want this.
Instead, place your papad in the basket but cover them with something heavy such as dried beans or baking beans.
Brush with oil Air Fry at 200C or 400F for 1-2 minutes. You do not need to preheat.
The results will not compare to deep-frying or cooking on a pan but it is an option you may wish to try out.
Have you tried our easy air fryer onion bhaji yet? It takes only 20 minutes!!
Serving Suggestion
Papad can be served before your meal or alongside tarka dal , curries and biryanis.
Prepare a copycat Indian curry house or takeaway meal with Indian bread like garlic and coriander naans or rotli .
I like saag aloo , matar paneer and chana masala with some takeaway style pilau rice .
A bowl of kachumber , Indian side salad, can be used as topping for masala poppadum .
Poppadom Dips
In Indian restaurants, poppadoms and starters are served with a trio of dips. This crunchy appetizer simply wouldn’t be complete without poppadom condiments or sauces!
- Indian Onion Chutney – my all time favourite is this Indian Onion Dip for Poppadoms . This red dip can be ready in 5 minutes as you just need to chop an onion and mix it in a red sauce of ketchup and simple Indian spices.
- Indian Mint Sauce – Indian yogurt mint sauce is perfect for crispy poppadums, it has a tang with a little sweetness and is so good.
- Mango Chutney – a classic! Scoop up plenty of mango chutney with your crispy papad. Alternatively, try amba sauce , a Middle Eastern pickled mango sauce.
Storage
Poppadoms are best eaten immediately after cooking. This is because they quickly become stale. For this reason, do not prepare poppadoms in advance.
If you do have leftovers, store in an air tight container at room temperature for up to a day. This will keep the poppadoms crispy.
Uncooked poppadoms can be stored for many months if kept in an round air tight container in a dark cupboard.
Authentic poppadoms are always gluten-free and vegan as they contain no wheat or dairy products. However, if purchasing, check the packet for the ingredients. Some may contain hing or asafoetida which is often made with wheat flour.
Other Indian Restaurant Style Recipes
Bombay Potatoes
Brinjal Bhaji
Shahi Paneer
Chana Saag
Sweet Lassi
Mango Lassi
Carrot Halwa
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
Easy Poppadoms Recipe
Equipment
- 1 Frying pan
- 1 kitchen tong
- 1 Slotted spoon
Ingredients
- 6 poppadoms uncooked
- 2 cup oil for frying
Instructions
Restaurant style deep fried
- Remove the uncooked poppadoms from the packaging. 6 poppadoms
- Separate each of them, keep it aside.
- Heat oil in a frying pan. 2 cup oil
- Once oil is HOT, carefully lower one poppadom in to the hot oil.
- Slightly press the papad using a slotted spoon.
- As soon as the papad expands or rises, (it only takes few seconds if the oil is hot) remove carefully using a tong and slotted spoon.
- Keep them on kitchen tissue paper to soak up the extra oil.
Pan Roasted Poppadoms without oil
- Heat a tawa or flat pan without any oil on medium flame.
- When the pan is hot, place one papad on top.
- Within seconds, you will see bubbles appear on the surface.
- Using tongs, flip over the papad and cook on the other side. You will see that the rawness of the papad disappears.
- Once you see this, remove from the heat. As the papad cools, it will become really crispy.
Microwave Poppadums
- Brush a single papad with a little oil on both sides.
- Place on a microwave safe plate and heat on high for 40-60 seconds depending on your brand of papad and microwave.
- Again, they will crisp up as they cool.
Air Fryer Poppadoms
- Brush with oil Air Fry at 200C or 400F for 1-2 minutes. You do not need to preheat. Cover the papad with something heavy such as dried beans or baking beans.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Easy Poppadoms Recipe
Equipment
- 1 Frying pan
- 1 kitchen tong
- 1 Slotted spoon
Ingredients
- 6 poppadoms uncooked
- 2 cup oil for frying
Instructions
Restaurant style deep fried
- Remove the uncooked poppadoms from the packaging. 6 poppadoms
- Separate each of them, keep it aside.
- Heat oil in a frying pan. 2 cup oil
- Once oil is HOT, carefully lower one poppadom in to the hot oil.
- Slightly press the papad using a slotted spoon.
- As soon as the papad expands or rises, (it only takes few seconds if the oil is hot) remove carefully using a tong and slotted spoon.
- Keep them on kitchen tissue paper to soak up the extra oil.
Pan Roasted Poppadoms without oil
- Heat a tawa or flat pan without any oil on medium flame.
- When the pan is hot, place one papad on top.
- Within seconds, you will see bubbles appear on the surface.
- Using tongs, flip over the papad and cook on the other side. You will see that the rawness of the papad disappears.
- Once you see this, remove from the heat. As the papad cools, it will become really crispy.
Microwave Poppadums
- Brush a single papad with a little oil on both sides.
- Place on a microwave safe plate and heat on high for 40-60 seconds depending on your brand of papad and microwave.
- Again, they will crisp up as they cool.
Air Fryer Poppadoms
- Brush with oil Air Fry at 200C or 400F for 1-2 minutes. You do not need to preheat. Cover the papad with something heavy such as dried beans or baking beans.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Tindora nu Shaak, or Tindora Sabzi recipe, is an easy Gujarati curry prepared with ivy gourd and basic spices. This vegan tindora recipe is gluten-free and can be ready in 15 minutes.
What is Tindora nu Shaak
Tindora nu Shaak has different names such as Tindora Sabzi, Tindora fry, Kovakkai fry, Dondakaya fry. These various names are due to the different regions in India in which this ivy gourd recipe is prepared.
It is a dry tindora curry or stir fry recipe that can be included in your everyday meals.
Tindora or Ivy Gourd, scarlet gourd, or kowai fruit is a tropical plant and grows in various states in India. It is a crunchy vegetable and resembles a baby watermelon or small baby cucumber.
There are many benefits of ivy gourd, one of the most well known is they help in reducing blood sugar levels. This green vegetable is also packed with essential nutrients, just like this Karela Nu Shaak .
Ingredients
Full measurements can be found in the recipe card below
Ingredients are available in Asian grocery stores
Tindora – use fresh tindora, ideally a day or two after you purchase them, as they cook much faster and have better flavour
Green chillies and ginger – crush green chilies and ginger
Mustard seeds and cumin seeds – alternatively use one or the other
Spices – red chilli powder, turmeric powder, cumin powder and coriander powder, garam masala powder and hing (asafoetida) Hing is added to curries where onion or garlic isn’t used. It helps with digestion. Omit if you do not have it or want to make the curry gluten-free.
Oil – I have used olive oil but you can use vegetable oil, sunflower or mustard oil all of which are used in Indian cuisine.
Sugar – sugar and lemon is often added to Gujarati curries. It doesn’t make the curry sweet but enhances the flavours. Alternatively, add jaggery.
Lemon juice or tamarind – alternatively use lime juice, dry mango powder (amchur powder). If using tamarind, add a small 1 inch piece to the curry. Remove before serving.
Coriander leaves for garnishing
Optional – these additions are down to individual taste
Add cut potatoes when adding the tindora in the recipe. Adding potatoes provides flavour and also makes the dish cheaper as it bulks it out. Tindora are an expensive vegetable to buy in the UK.
Add curry leaves to the hot oil.
I always prepare authentic Gujarati Tindora nu Shaak, prepared without onion and garlic but you can add it if you wish.
How to make Tindora nu Shaak / Tindora Sabzi
Follow the step by step photos and video recipe
How to cut Tindora (see video in the recipe card below)
Wash the tindora and cut lengthwise into four pieces by cutting into half and half again.
Pressure Cooker Method and Instant Pot
Heat oil in a small pressure cooker (or saute for Instant Pot) and add mustard seeds, when they splutter add cumin seeds and hing.
Add tindora and all the masala powders, salt and ginger green chilli paste.
Mix well and add very little water and cook till 2 whistles.
Or in Instant Pot, pressure cook on high for 1 minute and quick release the pressure
Add jaggery/sugar and squeeze lemon juice. Garnish with coriander.
Stovetop Method
Heat oil in a frying pan on medium flame and add the mustard seeds and a few seconds later the cumin seeds.
Once you hear a splutter, add the hing.
Add in the tindora immediately, the spice mix, the green chillies-ginger and salt.
This is a vegetable fry recipe so there is no need for extra water as the tindora cook in their own steam.
Cover with a lid and cook on low heat until the tindora are tender – between 8-10 minutes.
If it seems the vegetables are sticking, add a tablespoon of water at a time and switch to low flame.
Once cooked, add a pinch of sugar and lemon juice.
Serving Suggestion
Tindora Sabzi is a lightly spiced dry vegetable side dish recipe.
For a complete meal Tindora nu Shaak is best served with Gujarati chapatis (Indian bread) and a combination of dal rice. As this is a Gujarati curry, dal such as Gujarati Toor Daal , Urad dal or Chana Dal goes best.
For a Gujarati Thali , serve with kachumber , raita, plain yogurt and keri no ras .
Storage
Store leftover tindora sabji in an airtight container and keep in the fridge for up to 3 days. Reheat before serving.
You can freeze this curry in a freezer safe container. Thaw on kitchen counter before reheating in a pan or microwave.
Other Sabzi Recipes
Zucchini Sabji
Kobi Bateta Nu Saak
Valor Ringan Sazi
Brinjal Fry (Ringan Na Palita/Patika)
Bharela Bhinda (Gujarati stuffed Okra)
Sev Tamatar Ki Sabzi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Tindora Nu Shaak – Tindora Sabzi Recipe
Equipment
- 1 Frying pan or kadai or Tasla/taslu (Gujarati word for kadai without handles)
Ingredients
- 250 gram Ivy Gourd Tindora
- 2 tablespoon oil
- ½ tespoon mustard seeds or cumin seeds or both
- ⅛ teaspoon asofoetida a pinch of hing
- 1 teaspoon green chili ginger crushed
- salt to taste
- 1 teaspoon chili powder red (less or more)
- ½ tespoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ garam masala optional
- 1 tsp lemon juice or a small piece of Tamarind
- 1 teaspoon sugar or jaggery
- 1 tablsepoon coriander leaves garnish
Instructions
- First wash tindora under the running water. Pat dry using clean kitchen towel or paper. 250 gram Ivy Gourd
- Cut in to lengthwise or rounds using a sharp knife. (check video how to cut Tindora)
- Heat oil in a pan on medium heat add mustard seeds, cumin seeds. When they start to splutter add hing. 2 tablespoon oil, 1/2 tespoon mustard seeds, 1/8 teaspoon asofoetida
- Lower the heat, add cut tindora and mix.
- Then add crushed chili-ginger and four spice masala. 1 teaspoon green chili, 1 teaspoon chili powder, 1/2 tespoon turmeric powder, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1/4 garam masala
- Season with salt and mix well, make sure all the tindora coated with masala. salt to taste
- Cover the pan with the lid and let the tindora cook on low heat for 8-10 minutes.
- In between every 2-3 minutes stir the vegetables to prevent sticking on the bottom.
- Check by pressing a couple of tindora with spatula, if they break easily without much pressure they are cooked.
- Turn off the heat, add sugar and lemon juice. Give it a good mix. 1 tsp lemon juice, 1 teaspoon sugar
- Sprinkle freshly chopped coriander on top. 1 tablsepoon coriander leaves
- Serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
