Sharwoods 8 Poppadoms Plain (Pack of 5)

Product Information

Sharwoods poppadoms have 2 syns per poppadoms, making them low in syns, but should be eaten in moderation since three will use up nearly half of your daily syn allowance. Yes, making pappadom at home is relatively easy, they are essentially urad flour and oil… that’s it! Heat 1cm (~½") of neutral cooking oil in a 28cm (11") frying pan over a medium high heat. To test if the oil is hot enough, pinch off a piece of poppadom and drop it in the oil, if it immediately crisps you are good to go! I think that they are at their best eaten within 45-60 minutes of cooking, although I prefer to eat them immediately!

In this post, we're diving into three fantastic ways how to make Poppadoms at home, plus, we'll tell you our favourite way of doing it: Overall, poppadoms are low in syns, having on average 2 syns per one, allowing you to have up to 7 of them before using all of your daily syn allowance. We would suggest having these in moderation however due to their high-fat content.

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Switch on the air fryer. This appliance doesn't need to preheat – it's hot from the get-go – so simply set the desired temperature and time for which you'd like to cook the poppadoms. We opted for 200ºC for 5 minutes (which was the minimum amount of time we could set). Imagine your next curry night with friends. The sauces, prepared with care the day before, are neatly arranged in charming little bowls. The rich aroma of your simmering curry fills the air and the dining table is humming with anticipation. The process involves creating a stiff dough, shaping it into very thin rounds using a rolling pin or tortilla press and allowing them to dry before cooking. These discs are typically dried in the sun. Add a poppadom and using a combination of a fish slice and some tongs, flatten it out as it expands. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

Next we popped in a poppadom that had been drizzled with oil (just a light coating is suffice to achieve a crisp finish, as you would with fries) and followed the same process as above. The results? Don't soak it; just lightly sprinkle on some water. The water is just to give the air fryer something to dry out.The downsides are that they sometimes need flipping, and occasionally they catch in places. They are also not as crisp as frying.