Q&A for How to Make Poppadoms

Little bowls of mango chutney, minced raw onion and mint sauce. Use finely chopped fresh mint or mint sauce combined with natural yogurt.

You can use whatever you're most comfortable with using. Rubber tongs might make it easier for you to turn the poppadoms over, but the slotted spoon would make removing the poppadom from the oil easier.

The batter is best if used immediately after mixing. If you need to store it, refrigerate it for up to a couple of hours, but it may lose some texture and consistency. For the best results, use it fresh.

Chickpeas should be cooked before using them in the recipe. Steeping alone won't soften them enough for blending into the batter. Cooked chickpeas will provide the right texture for the mixture.

You can use either chickpea flour or cooked chickpeas that are mashed. The photo likely refers to using cooked chickpeas instead of chickpea flour. Both options work, but using cooked chickpeas will give a slightly different texture.

Typically you would use chickpea flour, but if you're using whole chickpeas, about 1 cup of cooked chickpeas would work. You’d mash or blend them into a smooth paste to make the batter.