HKC 6.4: POPPERS

Poppers are not prepared, but they are bought at Indian specialty stores. They are round, incredibly thin and crisp crackers. They come in a variety of brands and spice mixtures. The two best brands are Ambi's or Bedekar's. The three main flavors are: red chili (hot), black pepper (tasty but not hot), and plain.

The poppers should not be offered uncooked. They are fried in this way: heat ghee in a large frying pan. It isn't necessary to fill the pan; 1/3 full is plenty. When ghee is very hot, place a popper in the pan. In a matter of seconds it will expand sideways and become light in color. Immediately remove with tongs and stand sideways in a pot lined with paper toweling. Drain very well. These fry very quickly, so don't allow the popper to curl up. These are very delicious and delicate and go very well with rice and peas, or potato preparations. Before offering them, be sure that they are placed so as not to absorb any juices and become soggy. The poppers are prepared from different flours made from beans.