Description
Allergens
Nutrition
Cook to eat extra large plain poppadoms.
Black Chickpea Gram Flour, Water, Salt, Raising Agent: Calcium Oxide; Rice Flour, Sunflower Oil.
To Deep Fry:
Heat 5cm (2 inches) oil in a large pan or wok, until very hot (200C).
To test: drop a small piece of poppadom in the oil, if it starts bubbling and expands immediately the oil is hot enough. Deep fry one or two poppadoms at a time for 2-3 seconds, holding under the oil with a fish slice. Quickly turn the poppadom over, shaking off any excess oil. The poppadoms are ready when they are well expanded and pale in colour. For best results drain upright on kitchen paper. The poppadoms will become crisp on cooling. Alternatively Poppadoms can be cooked in commercial deep-fat fryers.
Once cooked, poppadoms can be stored up to 1 week in an airtight container.
Store in a cool dry place.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
- Gluten
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
|
Per 100g |
| Energy (Kcal) | 333.00 kcal |
| Energy (Kj) | 1413.00 kJ |
| Fat | 1.4 g |
| Saturated Fat | 0.3 g |
| Carbohydrates | 58.3 g |
| Sugars | 0.5 g |
| Protein | 21.1 g |
| Salt | 4.23 g |
| Fibre | 1.4 g |