Pappadam Thoran / Pappadam Stir Fry / Easy side dish

To make Pappadam Thoran, start by cutting 5 pieces of pappadam into small pieces and deep fry them until crispy. In a mixer, pulse 15 shallots and 1 tsp of chilli powder. Sauté this mixture with 2 cloves of garlic in heated oil until golden brown, then add curry leaves and a pinch of salt. Finally, mix in the fried pappadam pieces and serve!

Yes, Pappadam Thoran is typically gluten-free as it is made from lentil flour. However, always check the packaging of the pappadam to ensure it does not contain any gluten-containing ingredients, especially if you are cooking for someone with celiac disease or gluten intolerance.

If you don't have shallots, you can substitute them with finely chopped onions or green onions. While the flavor may differ slightly, these alternatives will still provide a nice base for the dish.

To store leftover Pappadam Thoran, place it in an airtight container and refrigerate. It can be kept for up to 2-3 days. However, the pappadam may lose its crispiness, so it's best to reheat it in a pan to regain some crunch before serving.

Pappadam Thoran pairs wonderfully with rice dishes, especially curries and dals. It can also be enjoyed as a standalone snack or served alongside other Indian appetizers for a delightful meal.