Inspiration for this blog comes from all kinds of places. Today, approximately 45 minutes ago inspiration came from one of my Mum's kitchen cupboards. It didn't leap out at me, but it came. I found a pack of uncooked poppadom discs,whilst having a look for tasty dairy free crisp like snacks. Even though this pack of poppadoms were 'best before' 2009, they still tasted as crunchy as ever and even fresher than some that I've tasted from any South Asian restaurant.
What has flash frying poppadoms discs for 3-4 seconds either side taught me this evening? My poppadom vs crisps list will show you.
- Poppadoms are very cheap. A medium sized pack of poppadoms only cost us 45p. In many parts of the UK, 45p cannot even get you one packet of crisps!
- After a while, crisps can become flat and flaccid. Poppadoms are almost eternal. Just like rice, beans, flour etc. I don't really believe in best 'before dates'. Just use your own judgement.
- Poppadoms are quick to make. After your oil is heated, you only need 8 seconds to rock your own world.
- Poppadoms can be spelt in various ways. Pappadom. Papadum. Popadum. Crisps aren't as lexically flexible.
- Poppadoms are great for those with food allergies. There are no secretly added cream powders, acidity regulators or dubious e-numbers. The pack I used only had 5 ingredients, urid flour (black gram flour), rice flour, salt, calcium carbonate and vegetable oil. Simples.
- Poppadoms are amazing with a variety of dips. Unfortunately, I cannot say the same for all crisps.
So, if you're looking for something crunchy, with simple ingredients, that's ready in seconds, poppadoms are for you. If you buy pre-fried supermarket bought stuff, prepare to be disappointed.
I will certainly be buying some poppadom discs to fry up for my new flat mates.
