What is an indian poperdom
Popadoms are an essential part of the meal when you go out for a curry. They are wafer thin crisps made with Urid flour that are fried and used as an appetiser with a whole array of spicy condiments. At home they are usually bought dried, in packets which are either deep fried or baked on a dry tava griddle pan. They can be plain or flavoured with cumin, ajwain, black pepper or even chilli.
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Pondering over ‘poppadoms’
Calories in Calories in Indian, Poppadoms
There are many ways of spelling poppadoms — papadum, papadom, poppadam, and even papad to name just a few. However, almost all are made with black gram flour, but they can also be made from flour made from lentils, chickpeas, tapioca, rice or potatoes. The black gram is a type of black bean grown predominantly in the Indian subcontinent and known as urad in Hindi. Salt and peanut or sunflower oil are added to the flour to make a dough resulting in plain poppadoms, but different flavours can be achieved by adding cracked black pepper, cumin, sesame seeds, garlic, and chilli. Often a raising agent, such as bicarbonate of soda, is added. They are great served before a curry, with mango chutney, lemon or lime pickle, or an emerald Indian sauce. Or with the curry, on the side.
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Currying favour: How to blag your way to being an Indian food connoisseur
Everyone enjoys the fresh, crisp taste of onions, cucumbers, and garden mint. You have come to the right place to learn how to make Indian onion salad, or chutney, as some people call it. This is a recipe for an onion salad that's traditionally eaten with Indian poppadoms, but that doesn't mean you cannot eat it with anything else!
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