Poppadoms – one thing we don’t recommend air-frying
Here’s why you should stick to shallow-frying or microwaving poppadoms and forgo everyone’s favourite cooking gadget, the air-fryer.
Any poppadom-loving, curry-dipping enthusiast will know that poppadoms make everything better! We set out to see whether these crisp delicacies can be air-fried and how an air-fried poppadom compares to the tried-and-tested microwave or shallow-frying cooking methods.
Shallow-fry method
Anything fried is usually always better, and this definitely applies to poppadoms! It’s the ideal cooking method because the poppadoms turn out perfectly both in flavour and texture.
They become beautifully crisp with an eye-catching golden hue, and are light, crunchy and puffed despite being fried in oil. The flavour is rich and they pair well with both sweet and savoury meals.
Microwave method
The lower-calorie, budget-friendly option will always be the microwave! It also happens to be the most convenient way to make poppadoms because it takes next to no time at all, and the results are always light, crisp and delicious.
If you’re looking for a less to zero oil option, the microwave method is the one for you. And while the microwave method may be slightly lacking in flavour and crispness when compared to the shallow-fry method, the results are still good, and the sheer convenience is a winner!
Air-fry method
One method we wouldn’t recommend is air-frying. Technically, you can air-fry them (this method does yield somewhat edible poppadoms) but why would you when the results are truly sub-par?
Poppadoms are lightweight and they tend to flap around in the high convection heat of an air-fryer, which means they catch on the fan at the top of the air-fryer causing some corners to burn. They also tend to fold and curl over on each other, which means they don’t cook evenly.
Notes on texture and flavour – they were honestly quite dense. Albeit crunchy, they were not light and nicely puffed, as you’d expect poppadoms to be. They were also quite a bit darker with plenty of burnt edges because they did not cook evenly, which affected the flavour. The air-frying process also took longer than both the shallow-fry and microwave methods.
So, the next time you’re thinking of cooking up a batch of poppadoms, stick with what you know and either shallow-fry or microwave them. Let your trusted air-fryer enjoy a well-deserved rest!
READ: The cheat’s microwave hack for fluffy basmati rice
