Tuesday, May 19, 2015


   Papadums are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.
   Papadum recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas, black gram (urad flour), rice, or potato.


600 gr flour of lentils
 2 teaspoon salt,
 4 tablespoons vegetable oil,
 2 teaspoon chili powder
 1  teaspoon of black pepper,
 1  teaspoon of baking soda. (You can add more spices to taste: cumin seeds, turmeric, cardamom …)
 few tablespoons  of water

Pour the lentil flour in a bowl with seed oil, salt, sodium bicarbonate, chilli, pepper and a few tablespoons of water. Stir until the mixture is smooth and compact to put in the fridge to rest for half an hour. Roll out the dough with a rolling pin and obtain disks of medium size.
Fry the papad in peanut seed deep oil and serve hot with any sauces

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