Microwave poppadoms: Difference between revisions
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===Chef's notes== | ===Chef's notes=== | ||
You do not need special 'microwave poppadoms' for this recipe. This works for any type of poppadom (or ''papadum'', if you so wish!). | You do not need special 'microwave poppadoms' for this recipe. This works for any type of poppadom (or ''papadum'', if you so wish!). | ||
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Revision as of 17:18, 3 June 2020
| Microwave poppadoms | |
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| Servings: | Serves 4 |
| Calories per serving: | 74 |
| Ready in: | 8 minutes |
| Cook time: | 2 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 22nd March 2017 |
When I saw Jamie Oliver cooking poppadoms in a microwave on 15 Minute Meals, I wondered if it was some kind of trick. Surely there's not enough moisture in a poppadom to enable it to puff up?
Well there is and it works perfectly - I think they are much nicer than deep fried poppadoms which always taste greasy and unhealthy.
If you really must have a 'fat-kick' with your papadums, then first brush them with a tiny amount of butter or olive oil.
They won't puff up if they are lying on top of each other, or if they are flat on the microwave turntable.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Method
- Arrange 4 poppadoms at a time in a plastic bowl so they stand up independently.
- You can spray with a little olive oil if wanted. Not authentic, but healthier and tastier than sunflower oil.
- Microwave for 1 to 2 minutes, checking progress as you go.
- Remove only those that have fully puffed up and continue until all are nice and puffy.
- Leave to cool for 2 minutes after cooking because they don't become crisp until they have cooled down.
Chef's notes
You do not need special 'microwave poppadoms' for this recipe. This works for any type of poppadom (or papadum, if you so wish!).
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