Know what’s on your plate
Papadums
Calories & nutrition facts
takeaway
Nutrition facts
Per 100 g% DV- Calories 501 kcal —
- Protein 12 g 23%
- Carbohydrate 28 g 10%
- Fat 39 g 50%
- Saturated fat 8 g 40%
- Fibre 6.3 g 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 3.7 mg 25%
- Thiamin (B1) 0.35 mg 29%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 0.6 mg 4%
- Pantothenic acid (B5) 0.73 mg 15%
- Vitamin B6 0.05 mg 3%
- Biotin (B7) 4.8 µg 16%
- Folate (B9) 23 µg 6%
- Vitamin B12 0 µg 0%
Minerals
- Iron 4.4 mg 25%
- Magnesium 121 mg 29%
- Phosphorus 196 mg 16%
- Potassium 609 mg 13%
- Zinc 1.7 mg 15%
- Copper 0.36 mg 40%
- Manganese 0.97 mg 42%
- Selenium 15 µg 27%
Similar foods
Questions about Papadums
How do you cook papadums without deep-frying them?
Hold one with tongs over a medium gas flame, turning it every few seconds until it blisters and curls, usually in 15–30 seconds. You can also microwave it on a plate for about 30–60 seconds, or bake it at 200 °C until crisp.
Can you fry papadums, and how long does it take?
Yes. Slide one at a time into hot oil at about 180 °C; it puffs almost immediately, so turn it once and lift it out after roughly 5–10 seconds. Drain on kitchen paper.
How do you keep papadums crisp after cooking?
Cool them completely, then store them in an airtight tin or container away from steam and humidity. If they soften, warm them briefly in a dry pan or oven until crisp again.
What do you serve with papadums?
They are often served as a crunchy starter or side with chutneys, raita or pickles. Break them over dal, curry or rice for a crisp contrast, adding them just before eating so they do not go soggy.
Are papadums the same as poppadoms?
Yes: “poppadom” and “papadum” are common English spellings for the thin, crisp lentil- or pulse-flour wafer; “papad” is another name. Recipes and ingredients can differ, so the names do not guarantee the same seasoning or flour.
Can you eat papadums uncooked?
Dried papadums are made to be cooked before serving. Heating them over a flame, in a pan, in the oven or in the microwave makes them crisp and brings out their toasted flavour.
Source: CoFID (UK) 11-998 · per 100 g · carbohydrate per EU label, fibre excluded
