Sharwoods Indian Puppoduns

Cooking Instructions: To Deep Fry: Heat 5 cm oil in large deep frying pan or wok until very hot (392 degrees F / 200 degrees C). (To test: drop a small piece of Poppadom into the oil, if it starts bubbling and expands immediately the oil is hot enough). Deep fry one or two at a time, holding under the oil with a metal spatula. The Poppadoms will expand in 2-3 seconds. Quickly turn the Poppadoms over, shake off excess oil and remove. For best results drain upright on kitchen paper. The Poppadoms will become crisp on cooling. To Microwave: Thoroughly wet both sides of a single poppadom with cold water and place on a large microwaveable plate. Microwave on high for 1 minute. The poppadom will develop bubbles and get lighter in color. The poppadom will expand and become crisp on cooling. Microwave directions developed with 800-watt microwaves. Appliances vary. Adjust cooking times as needed. Store in a cool, dry place. Best if used by: See top of carton.