Papads - how to cook (Papadams, Appalams) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 47) by Niloufer Ichaporia King

  • papads

  • EYB Comments

    Recipe describes cooking methods for store-bought papads including frying, toasting, and over a gas or charcoal flame. Recipe is part of "A light summer lunch" menu on P284, "Our own March 21st dinner" on P285, "Birthday lunch" on P284, and the "Festive cocktail party" menu on P288.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bombay curry [Andrew de Souza]; One hundred almond curry (Sau badam ni kari); One hundred almond curry with eggs (vegetarian); Grandmother's pulao (Nana nu pulao); Nana's biryani (Nana ni biryani); Potage of lentils and vegetables (Dhansak ni dar); One hundred almond curry with vegetables (vegan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe describes cooking methods for store-bought papads including frying, toasting, and over a gas or charcoal flame. Recipe is part of "A light summer lunch" menu on P284, "Our own March 21st dinner" on P285, "Birthday lunch" on P284, and the "Festive cocktail party" menu on P288.

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