Poppadums are thin, round, crisp, puffed savoury pastries. They originated in India and are usually served with Indian food and curries, or with other savoury food, although they are also sometimes served as appetizers.
Poppadums are made from lentil flour and may be plain or spiced. They are sold, prepacked in Indian and Pakistani food stores and, increasingly, in the larger supermarkets. They are cooked by grilling or frying.
To grill poppadums, preheat the grill to hot. Place two poppadums on the grill rack and place the rack under the grill .
Grill the poppadums for 1 minute on each side or until they have puffed up and are very crisp.
To fry poppadums, heat about a table-spoon of vegetable oil over moderate heat. When the oil is hot, place a poppadum in the oil and fry it for 2 minutes, turning once, or until it has puffed up and is very crisp. Remove the poppadum from the pan and drain it on kitchen paper towels.