Papadum
Crispy, crunchy lentil wafers that are a staple in Indian cuisine. This guide shows you how to perfectly cook store-bought papadums by frying, roasting, or microwaving them in just a few minutes.
For 4 servings
5 steps. 3 minutes total.
- 1
Step 1
- a.Choose Your Cooking Method
- b.This recipe provides three ways to cook papadum: deep-frying (for the crispiest, most traditional result), roasting over a gas flame (for a smoky flavor), or microwaving (for a quick, oil-free option).
- c.Prepare your cooking station based on the method you choose.
- 2
Step 2
- a.Method 1: Deep Frying (Classic Method)
- b.Pour about 1-2 inches of vegetable oil into a kadai or a wide, shallow pan. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C).
- c.To test if the oil is ready, drop a tiny piece of papadum into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
- d.Using metal tongs, carefully slide one papadum into the hot oil. It will puff up and expand within 2-3 seconds.
- e.Gently press the center with a slotted spoon to ensure it cooks evenly. Immediately flip it over and cook for another 1-2 seconds.
- f.Quickly remove the papadum with the tongs, allowing excess oil to drip back into the pan. Place it on a wire rack or a plate lined with paper towels to drain.
- g.Repeat for the remaining papadums, frying one at a time to prevent overcrowding.
- 3
Step 3
- a.Method 2: Roasting on Gas Flame (Smoky Flavor)
- b.Turn a gas stove burner to a low-medium flame.
- c.Using a pair of long metal tongs, hold one papadum about 2-3 inches above the open flame.
- d.Continuously and quickly move the papadum over the flame, flipping it every 2-3 seconds to ensure it cooks evenly and doesn't burn.
- e.The papadum will start to bubble, change color, and become crisp in about 20-30 seconds.
- f.Once it's fully cooked with a few charred spots for flavor, it's ready. Be careful as the edges can burn quickly. Repeat with the remaining papadums.
- 4
Step 4
- a.Method 3: Microwaving (Oil-Free & Quick)
- b.Place one or two papadums on a microwave-safe plate, making sure they do not overlap.
- c.Microwave on high power for 30-40 seconds. The papadum should puff up and become crisp.
- d.Timings can vary significantly based on your microwave's wattage and the thickness of the papadum. Watch it closely.
- e.If it's not fully cooked, microwave in additional 10-second intervals until crisp. It will not brown like fried or roasted papadums.
- f.Repeat in batches until all papadums are cooked.
- 5
Step 5
- a.Serve Immediately
- b.Papadums are best enjoyed fresh and warm while they are at their crispiest.
- c.Serve plain as a crunchy side with your main Indian meal, or with various chutneys and pickles as an appetizer.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Work quickly regardless of the method. Papadums cook in seconds and can burn easily.
- 2If frying, maintain a consistent oil temperature. If it's too low, the papadum will absorb excess oil; if it's too high, it will burn instantly.
- 3For flame-roasting, constant motion is the key to prevent large black, burnt spots and ensure even cooking.
- 4Cooked papadums lose their crispness when exposed to air. If you have leftovers, store them in a completely airtight container for up to 24 hours.
- 5Papadums come in many flavors like garlic, black pepper, cumin, or chili. Experiment to find your favorite.
- 6For an extra treat, make 'Masala Papad' by topping the cooked papadum with a mixture of finely chopped onions, tomatoes, cilantro, a sprinkle of chaat masala, and a squeeze of lime juice.
Adapt it for your goals.
Masala Papad
After cooking the papadum, top it with a mixture of finely chopped onion, tomato, green chili, and fresh cilantro. Sprinkle with chaat masala, red chili powder, and a squeeze of lime or lemon juice. Serve immediately as a zesty appetizer.
Papadum ConesPapadum Cones
As soon as the papadum comes out of the hot oil, quickly and carefully shape it into a cone. Once it cools (which takes seconds), it will hold its shape. Fill the cone with a savory mixture like bhel puri or a simple kachumber salad.
Why this is on our healthy list.
Good Source of Protein
Made primarily from lentil flour (like urad dal), papadums are a good plant-based source of protein, which is essential for muscle repair and overall body function.
Gluten-Free
Most traditional papadums are made from lentil, rice, or chickpea flour, making them a naturally gluten-free snack suitable for individuals with celiac disease or gluten sensitivity.
Aids Digestion
Papadums often contain spices like black pepper, cumin, and asafoetida (hing), which are known in Ayurveda to stimulate digestive enzymes and promote gut health.
Frequently asked questions
Papadum can be a relatively healthy snack, especially when roasted or microwaved, as these methods don't require oil. They are typically made from lentils, making them a source of protein and fiber. However, fried papadums are high in fat and sodium, so they should be consumed in moderation.