Papadum
Thin Indian crispy cracker or flatbread. Typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
Yield
8 servingsPrep
20 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
lentils
flour, ground into flour using a grain grinder |
|
| 1 | teaspoon |
black pepper
cracked |
|
| 1 | teaspoon |
cumin seeds
1/2 ground, 1/2 whole |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
water
|
|
|
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
lentils
flour, ground into flour using a grain grinder |
|
| 5 | ml |
black pepper
cracked |
|
| 5 | ml |
cumin seeds
1/2 ground, 1/2 whole |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
water
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
In a large bowl mix the flour, black pepper, cumin, and salt. Add the water and knead the dough by hand until it is smooth.
Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about ⅛ inch thick on a lightly oiled surface.
Place on lightly oiled cookie sheets. Place the papadums in the oven preheated to about 200℉ (100℃) F. Store in an airtight container until ready to serve.
Fry in a non-stick skillet in a small amount of oil (or you could dry fry them) until they are crispy but do not let them brown.
Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.
