Poppadoms are big round Indian crispy wafer things, can be plain or spicy. They are served as a started at Indian meals. Traditionally served with a number of dips, they are really tasty and make an interesting and authentic starter for an Indian dinner party.

Buy them from your local Indian store, get real ones! and select a few different flavors.

The wow your guests and cook up an Indian dinner party.

Ways to cook
1. deep fry (best texture but difficult not to be greasy)
2. Under broiler (my favorite way)
3. Microwave one at a time - works but labor intensive and takes time, also think this is hard on the microwave.
Warning Frying and Broiling – they cook very quickly! Be ready.

Following is the broiler method as I think this is the best way:

1. Wait for broiler to get very hot first
2. Prepare you factory line - a place to put the hot ones, and a stack ready to go in
3. Have some tongs ready
4. Once the bubbles start to appear, flip them and rotate them
5. Watch out! They cook very very very quickly and will burn within seconds. The tongs make them easy to pickup and turn as everything happens so quickly its easy to burn yourself so be careful.

Essential dips, available at supermarkets and Indian stores:
1. Lime Pickle, spicy!
2. Riata, - cool
3. Coriander pickle - also spicy but also very refreshing
4. Mango chuckney - not too spicy, very sweet
5. Finely sliced onions and peppers

The above dips together are great as they are all so completely different and contrasting.