Singaporean-Malaysian🥬 Vegetables

Fried Papadum (Pappad)

Name: Fried Papadum (Pappad)
Cuisine: Singaporean-Malaysian
Ingredients: ~4-6 dried papadum (pappad); ~2-3 cups vegetable oil; ~1 wooden chopsticks

Papadum is a traditional crispy cracker served as a side dish with banana leaf rice. Using chopsticks to fry is a clever technique to control oil temperature and prevent curling, ensuring each cracker fries evenly and stays flat and golden.

Adapted from a video by Nyonya Cooking

Papadum - Frying with Chopsticks [Nyonya Cooking]

Watch on YouTube

Ingredients

dried papadum (pappad)available from Indian or Asian grocers; use the simple Malaysian variety made from split pea flour~4-6est.
vegetable oilfor deep frying~2-3 cupsest.
wooden chopsticksfor testing oil temperature and flipping the papadums~1est.

Steps

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1
Heat the oil to the correct temperature. Insert wooden chopsticks into the oil—when bubbles form around them, the oil is ready for frying.
2
Place one dried papadum into the hot oil. It will immediately puff up and begin to curl.
3
Use the wooden chopsticks to gently press down the edges of the papadum to ensure even frying and prevent it from curling into a ball.
4
Carefully flip the papadum over with the chopsticks to fry the other side until golden.
5
When the bubbles around the papadum decrease, it is ready. Remove it with the chopsticks and place it on a paper towel to drain.

Fried Papadum (Pappad)

Ingredients

Steps

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