· By ODM Masala
Fryums Buying Guide: How to Pick Crisp, Fresh Wafers
Good fryums are dry, brittle, evenly shaped and free from damp spots, and they puff up fully in hot oil within seconds. Check the pack for a clean ingredient list, no artificial colours, and an airtight seal, and you will avoid most disappointments.
Also known as: fryums are ready-to-fry wafers, also called dried snack wafers or fried papad-style wafers in many homes. They are shaped dough wafers, sold dry and raw, to be fried at home.
What should dry fryums look like in the pack?
Look at the pack before you buy it. Good raw fryums are:
- Dry and hard: they should snap, not bend. A soft or rubbery wafer has absorbed moisture and will fry up chewy.
- Even in shape and thickness: wafers of the same thickness puff together. Uneven ones leave some pieces raw and others burnt.
- Clean and unbroken: a few broken pieces at the bottom are normal, but a pack that is mostly powder means rough handling.
- Free from dark or damp spots: these point to moisture or poor storage.
What should you read on the label?
Turn the pack over. A trustworthy pack lists its ingredients plainly and tells you the weight, the packing date and the best-before date. Look for "no artificial colours" on the front, and make sure the seal is intact. ODM Fryums are made from quality ingredients and are free from artificial colours, which is the standard you should hold every brand to.
How do fryums compare with other ready-to-fry snacks?
| Snack | What it is | What to check |
|---|---|---|
| Fryums | Shaped dough wafers | Even shape, crisp snap |
| Potato chips | Thin sun-dried potato slices | Thin, even slices, no dark spots |
| Sabudana chips | Wafers made from tapioca pearls | Dry, brittle, no cracks |
If you are still deciding between the first two, our guide on fryums vs potato chips explains which suits which occasion.
How do you test fryums at home?
Do a quick test before frying a full batch. Drop two or three wafers into hot oil. They should expand and turn crisp in a few seconds. If they stay flat, sink and turn oily, the oil is not hot enough or the wafers have gone damp. Our step-by-step how to fry fryums guide covers the oil temperature trick.
How should you store fryums?
- Keep the pack tightly closed in a cool, dry cupboard, away from the stove and the sink.
- After opening, move the wafers to an airtight steel or glass jar.
- Never put a wet spoon or hand in the jar. A little moisture is enough to spoil the whole batch.
- If the wafers feel slightly soft, it is safer to buy a fresh pack than to fry them.
What mistakes should you avoid when buying?
Do not buy the cheapest pack just because it is large. Skip packs that look dusty, feel damp or have a torn seal. Avoid brightly coloured wafers if the label does not clearly say the colours are not artificial. Buy only what your family will finish in a few weeks, so the wafers stay crisp.
FAQ
How long do raw fryums stay fresh?
Kept dry and airtight, they stay crisp for much longer than in an open pack, but always follow the best-before date printed on the pack.
Can I fry fryums in less oil?
Fryums puff best in hot, deep oil for a few seconds. Draining them well on paper afterwards keeps them light.
What do I serve with fryums?
Toss them with a pinch of salt or chaat masala and serve them as a tea-time snack or on the side of a lunch plate.
If you want ready-to-fry wafers that puff up light and crisp, try ODM Fryums at your next tea time.