Is it worth making poppadoms from scratch?
At first glance, my homemade poppadoms look amazing. Unfortunately, that’s as far as it goes. Mine came out of hot oil more like brittle biscuits than little fluffy clouds. They’d have to be pretty good to beat the dry ones you deep fry from Indian grocers’. To assuage my disappointment, I fried a store-bought one to cheer myself up.
Taste just like they’re samosa’d to
Punning doesn’t get tougher than this! Anyway, about homemade samosas… Luckily my meal tonight also included some spicy parcels of deliciousness that I’d made earlier. Freshly fried, they taste sensational and have a crisp, then melt-in-the-mouth texture. Best cooked straight from the freezer though – once defrosted, they are extremely fragile and the dough is so sticky they’re likely to come apart in your hands before you can coax them off your fingers and into the fryer. Yes, like poppadoms, they are a bit of a faff to make, but definitely worth it.