Plain Poppadoms

Enjoy these delicious poppadoms from India! They increase in size when cooked, just like those in Indian restaurants. They are made with a traditional recipe and can be served as a tasty accompaniment with an Indian meal, or simply relished as a tasty snack.

Serves 4

Black Chickpea Gram Flour, Water, Sea Salt, Calcium Oxide, Rice Flour, Sunflower Oil.

Additional Information

  • Cooks within minutes.
  • No Artificial colors or preservatives.
  • Suitable for Vegetarians.

Allergy Advice


Storage Instructions

Store in a cool, dry place.
Best if used by: See top of carton.

To deep fry:

  • 1. Heat 5cm oil in large deep frying pan or wok until very hot (392°F / 200°C). (To test: drop a small piece of Poppadom into the oil, if it starts bubbling and expands immediately the oil is hot enough).
  • 2. Deep fry one or two at a time, holding under the oil with a metal spatula. The Poppadoms will expand in 2-3 seconds.
  • 3. Quickly turn the Poppadom over, shake off excess oil and remove.
  • 4. For best results drain upright on kitchen paper. The Poppadoms will become crisp on cooling.

To Microwave:

  • 1. Thoroughly wet both sides of a single poppadom with cold water and place on a large microwavable plate.
  • 2. Microwave on high for 1 minute. The poppadom will develop bubbles and get lighter in color.
  • 3. The poppadom will expand and become crisp on cooling.
  • Microwave directions developed with 800-watt microwaves. Appliances vary. Adjust cooking times as needed.

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