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Find poppadoms (spelling varies) dried in packages at Indian and well-stocked natural food markets (these are flavored with black pepper).
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I’m not sure why, but the word “poppadom” just puts a smile on my face. The word is so ridiculously fun to say. They are also ridiculously easy and fun to make and to eat. So what are they? Poppadoms are a thin, crisp cracker made of chickpea, urid lentil, rice or potato flour which trace their origin to India. Sometimes flavored with chili, cumin, garlic or black pepper, they can be eaten instead of bread with a meal, or served as an appetizer or snack with various toppings, dips or chutneys. Who doesn’t like something crisp and slightly salty to nibble on? Find them dried in packs of 10-14 in Indian or well-stocked natural food markets. Preparation takes just a few minutes. Heat an inch of light vegetable oil in a large skillet. When the oil is very hot, but not smoking, using a tongs, dip one poppadom in the oil for 2-3 seconds, turn it over and fry the other side for 2 seconds more, remove from the oil, shake off the excess oil and drain on paper towels. Continue until they’re all fried. That’s it. The poppadom expands magically and is in the oil so briefly it doesn’t have time to soak up very much. Kids will enjoy watching poppadoms being made, but because of the hot oil involved, the younger ones should probably remain spectators. Cucumber raita would be an apt accompaniment, as would any saucy dish.
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Fry poppadoms in an inch of oil and the result is a crisp cracker. (photo by Charles Haynes/via Flickr)
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