Instructions: In a large bowl combine the rice flour black sesame seeds and cumin seeds. Slowly add 570ml water stirring to make a thin batter.

Heat the oil in a deepfryer wok or large heave saucepan.

Place the poppadoms in the batter and dip to coat them completely.

Fry the coated poppadoms one at a time for 2 to 3 minutes or until golden.

Remove from the oil and drain on kitchen paper before serving.

Serves 4

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