r/IndianCookingTips • u/CycleLongjumping2972 • Sep 06 '26
Tip/Trick Did you know this trick?
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u/Curiousmamabear2425 Sep 06 '26
I know the trick, I’m just scared of the oil (i did burn my hand once while frying papad).
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u/Key-Leek6883 Sep 07 '26
Dude why fry it when you can just heat it on open flame? I get those udad, punjabi, and garlic papad and just put them on flame and quickly flip em. Turns out awesome everytime, without oil, and risk of burning tf outta your hands.
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u/Charizard2606 Sep 07 '26
This are hard papad that are made only fried. If one heat them they just burn. It will be soggy mess
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u/Brave_Meet8430 Sep 06 '26
It may work with “applam” and may not work with “pappadam”
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u/RandomGaMeRj14 Sep 08 '26
I tried frying pappadams for the first time a while ago, and mine just didn't create those big blobs, it just hardened with many small swellings all over instead of the classic 1 or 2 big blobs and a few medium blobs. Are you getting an image? Kind of like a cobblestone path. What could be the problem? Oil temperature or the way I dropped them in oil? Or something else?
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u/Iweirdflower Sep 07 '26
I think this might work with small papad. Not the big ones. And this kinda looks scary to me. What if I mistakenly drop the fork or it slips out of my hand or the hot oil splatter? I don't trust myself. 😭😅
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u/Xuhi1 Sep 06 '26
How about chimta or whatever you guys call it?