Extra Large Poppadoms
Qty: 88 portions Approximately
Heat 5cm (2 inches) oil in a large pan or wok, until very hot (200ºC).
To test: drop a small piece of poppadom in the oil, if it starts bubbling and expands immediately the oil is hot enough. Deep fry one or two poppadoms at a time for 2-3 seconds, holding under the oil with a fish slice. Quickly turn the poppadom over shaking off any excess oil. The poppadoms are ready when they are well expanded and pale in colour. For best results drain upright on kitchen paper.
||1413kJ / 333kcal
|of which Saturates
|of which Sugars
Black Chickpea Gram Flour, Water, Salt, Raising Agent: Calcium Oxide; Rice Flour, Sunflower Oil.
May contain wheat (gluten).