A basket of papad or commonly refers as papadum in Malaysia is always welcome. Whether to accompany a nice, curry rice or as snack.
I was in the mood for frying yesterday and fried all the three kinds of papadum I have. Huge ones which I bought from an Indian shop. It is called the Punjabi Masala papad. It is filled with lots of spices like chili flakes, black pepper and others which I cannot identify.
Then, there are medium size one without spices and the small one without only some fennel, I think.
Normally, I will test out each brand and stick to the one which is least salty. Try drying them under the sun before frying to ensure a bigger and crispier papadum when fried.
Though it is easy to fry papadum, the trick is to get the right oil temperature or else it will burnt when too hot. And if the oil is not hot enough, the papadum will be clogged with oil.
As I find papadum to be much healthier than junk food, I usually fry a big batch and store them for my children’s snacks.