Fryums are the snack that makes children run to the kitchen. A small, hard shape goes into hot oil and, a few seconds later, comes out puffed, crisp and several times bigger.
Granvia Ready to Fry Papad Fryums come in fun 3D shapes: bat, heart, wheel, oval and pipe. They are 100% vegetarian and have no added preservatives. Getting them right is all about heat.
How to fry fryums
- Heat enough oil in a kadai for the fryums to float freely, at least 5 cm deep.
- Test the oil with one piece. It should rise and puff within 3 to 5 seconds. If it sinks and stays flat, the oil is not hot enough.
- Fry a small handful at a time so the oil temperature does not drop.
- Stir gently and lift them out as soon as they stop expanding, before they brown.
- Drain on paper and sprinkle with chaat masala or chilli powder while warm, if you like.
Common mistakes
- Oil too cool: fryums stay hard and soak up oil.
- Oil smoking hot: they brown before they fully puff.
- Too many at once: the oil cools and the batch turns chewy.
- Storing them warm: steam makes them soft. Cool completely first.
Storing fried and unfried fryums
Keep unfried fryums in an airtight container in a cool, dry place, away from moisture. Fried fryums are best eaten the same day, but stay crisp for a day or two in an airtight jar.
Quick answers
- Why are my fryums not puffing up?
- The oil is usually not hot enough. A test piece should puff within a few seconds of going in.
- Can I make fryums in an air fryer?
- Results vary by shape and air fryer. Deep frying in hot oil gives the most reliable puff.
- Do Granvia fryums contain preservatives?
- Granvia Ready to Fry Papad Fryums have no added preservatives.