How to cook papadum: in the microwave, in a pan, over a flame and in oil

Papadum (also papad, papadam, poppadom) is a thin, dry wafer made from lentil flour, most often from black urad lentils, with salt and spices. You buy it raw, as hard discs, and cook it just before serving: in the microwave, in a dry pan, over a flame or in hot oil. Once cooked it becomes light and crisp, like a crisp. In Polish shops it is sold as "papadam" or "papady".

What papadum is

In India papad is a side for a meal of rice, dal and curry. You crunch it between bites or crumble it over rice. In Indian restaurants in Europe papadums often come first, with mango chutney, green mint chutney and an onion salad.

The common types:

• plain: just lentil flour and salt;
• jeera (cumin): with whole cumin seeds;
• black pepper: with coarsely crushed pepper, clearly spicy;
• garlic, chilli or green chilli;
• Madras papadums: smaller, thin and smooth, typical of South India, usually fried in oil.

A raw papadum is hard and not edible. Always cook it in one of the ways below.

Papadum in the microwave

The quickest way, and it needs no oil.

1. Put one papadum on a flat microwave-safe plate.
2. Microwave on full power for 30 to 60 seconds. The time depends on the power of the microwave and the thickness of the papadum.
3. Watch it through the door. When it is covered in bubbles and has turned paler all over, take it out.
4. Leave it for a few seconds. It will firm up and turn crisp.

Do one papadum at a time. Do not leave the microwave unattended, because a papadum left in too long burns in seconds. If you like, brush it with a thin layer of oil first; it will be closer to a fried one.

Papadum in a pan

Dry. Heat a dry frying pan or tawa over a medium heat. Lay the papadum in it and press it with a folded cloth or a spatula, moving over the whole surface. Turn it after 10 to 20 seconds. It is ready when it has puffed up all over and changed colour.

Shallow-fried. Pour about 1 cm of oil into the pan and heat it. Put the papadum in for 3 to 5 seconds; it puffs up and grows straight away. Lift it out with tongs and drain it on kitchen paper. This is the papadum you know from restaurants.

Papadum over an open flame

On a gas hob, hold the papadum with tongs a few centimetres above a medium flame. Keep moving and turning it until the whole surface has puffed up. It takes 10 to 20 seconds. Flame-cooked papadum has a light smoky taste and is the usual way in Indian homes. Mind your fingers and keep the papadum out of the flame itself.

Masala papad: a quick snack

Masala papad is a cooked papadum topped, just before serving, with finely chopped onion, tomato, green chilli and coriander, seasoned with chaat masala or chilli and lemon juice. Serve it at once, because a topped papadum goes soft quickly.

Where to buy papadums in Poland

Little India has many kinds in its papad category, for example Lijjat jeera papad, Lijjat garlic papad and Udhaiyam Madras plain pappadams. Little India has shops in Warsaw, Kraków, Wrocław and Gdańsk and ships orders across Poland. Chutney goes well with papadums: read what chutney is and how to make it, and for the lentils behind papad, types of dal.