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Old 07-08-2014, 06:29 PM   #11
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I like to take a dry, hot CI griddle, brushthe papadum with a bit of EVOO on each side, top with some "fried" curry leaves. (I fry them before I freeze them, and then put them on the the "top side", flip the papadum iand let it crisp up about 30 seconds each side). LOVE them with the curry leaves. A friend who is married to a guy from India introduced me to them served as a snack that way

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Old 07-08-2014, 06:44 PM   #12
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Originally Posted by cave76 View Post
I checked that link out---- but I have an electric range. Darn! Microwaved for me or fried, I guess.
If you keep an eye on them you can crisp them under the broiler.

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Old 07-08-2014, 07:03 PM   #13
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Originally Posted by Steve Kroll View Post
l don't eat them at home, but do have them at Indian restaurants sometimes. Normally I just dip them in whatever chutney or sauce is offered.
Same here.
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Old 07-09-2014, 08:05 AM   #14
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Originally Posted by Mad Cook View Post
If you keep an eye on them you can crisp them under the broiler.
I'll have to remember that when I decide to fix some.

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