Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 68

Your Indian shop will have these in a range of flavors, like plain, garlic, and green chile. Dry-roast these on an open flame or in a microwave, or fry them in oil if you prefer. In some places in India, popadams are made at home by kneading a dough with lentil flour and rolling them out into thin discs. These are typically dried in the summer sun to be stored for use during the rest of the year. Many people, especially those with time, space, or motivation constraints, buy them commercially.