Stuffed poppadums

Posted on July 1, 2009. Filed under: Snacks | Tags: , |


Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Ingredients :

  • 3 medium white potatoes, peeled and cut into pieces
  • 1 tsp lemon juice
  • 1 tsp ground cumin
  • salt, to taste
  • vegetable oil, for frying
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • pinch red chilli powder
  • 6 curry leaves
  • ¼ tsp ground turmeric
  • 6 plain ‘raw’ poppadums
  • mint and yoghurt dip or coriander chutney, to serve (optional)

Method :

1. Place the potato pieces into a pan of salted water, bring to the boil and cook for 10-15 minutes, or until tender. Drain well and mash.

2. Add the lemon juice and ground cumin and stir until well combined. Season, to taste, with salt.

3. Heat one tablespoon of the oil in a frying pan over a medium heat. When the oil is smoking, add the mustard seeds, cumin seeds, chilli powder, curry leaves and ground turmeric, stir well and fry for 15-20 seconds until the seeds start to pop. (CAUTION: hold the pan well away from your eyes and face as the seeds may pop out of the pan.)

4. Soak each poppadum in hot water for 10 seconds to soften. Place each poppadum onto a clean surface surface and spoon a tablespoonful of the potato mixture into the centre of each. Carefully fold the poppadums into parcels. (If one of the poppadums breaks, seal with a little flour and water paste.)

5. Heat enough oil to deep-fry in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the stuffed poppadums into the hot oil one in batches and fry for 30-45 seconds on each side, or until pale golden-brown on both sides. Remove with a slotted spoon and drain on kitchen paper.

6. To serve, place the stuffed poppadums onto a large serving plate and serve the mint and yoghurt dip or coriander chutney in dipping bowls alongside.


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