Poppadom Recipe Review

Hi, Ray here again.

I’d been looking through some of the curry books that I’ve got and was struck by the lack of recipes for Poppadoms. Indeed, some books just said to buy a packet from a shop and then grill or fry them. I seem to remember somebody saying that poppadoms were difficult to make.

So here’s a challenge. I did pretty well making naan bread so poppadoms should be easy enough.

There’s a Poppadom recipe on the Curry Focus website that looks easy enough.

I started by making the dough.

It was too dry. Way too dry.

So I added more water, a dribble at a time, until I got what I thought was the correct consistency.

But I obviously got it wrong. The dough was way too sticky.

So I added more flour to dry it up a bit.

Then I rolled the dough out into a cylinder and sliced it into equal rounds and put a dab of oil on the top of the rounds.

But the dough kept sticking to my rolling pin. I put flour on the work surface and the rolling pin but as the poppadoms kept getting bigger, they kept attaching to the rolling pin and splitting.

I was ending up with strips of poppadoms.

I got all of the dough back together a couple of times and tried again but no luck.

I don’t know whether I messed up the recipe or that the recipe doesn’t work. I am fully prepared to accept that the problem was with me. I don’t have a real rolling pin and use an empty wine bottle but I can’t see that blaming my rolling pin is the answer – I think the person wielding the rolling pin is the problem. Maybe I wasn’t careful enough. Or maybe I’m not adaptable enough in the kitchen – I assume that real cooks automatically compensate for dough inconsistencies.

It wasn’t a huge disaster because I had bought a packet of poppadoms earlier.

I’ll try the recipe one more time and I’ll buy a proper rolling pin to see if that makes a difference.

And if the recipe doesn’t work, I’ll hunt down another one.

I won’t be beaten. I need a recipe that works so that I can create my own flavours.

8 Comments

  1. Try using a proper chapatti rolling pin (can’t remember the name for them), that’s thick in the middle and thinner at the ends. You roll forward one end of it, then the other end alternately, and this makes the circle of dough beneath spin around, as it rolls it out.

  2. OR . . . the other possibility is to use a tortilla press, where you put a small ball of the dough on one plate of the press sandwiched between pieces of greaseproof paper, and then bring down the top plate to press it out into a circle.

    Good luck.

  3. I don’t think this is a very good recipe. I tried it, with exactly the results you mention. I think once you get into the adding-water-adding-more-flour-adding-water cycle, you’ve had it! It’s like pastry – either it works, or it doesn’t, and the more you mess with it, the worse it gets. I don’t think you should have to muck about with oiled cling film/special rolling pins etc. Keep buying’em – that’s my solution!!!

  4. well I tried…suffice it to say the lunch was unforgettable…everything was as it should be except the poppadoms…they were hilarious….they found a fan though,,the dog Bentley adored them…..this recipe needs work.

  5. So has anybody got a good recipe for making poppadoms? A lot of people suggest just buying them from a shop but it would be great to be able to make them from scratch.

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