Papadums
Papadums (pronounced "poppadoms") or papad are very thin, crisp Indian crackers. They are often served as an aperitif snack in Indian restaurants.
The tricky part of making them at home is rolling them out thinly enough.
33,5424.6/5
Last modified on: June 26th 2014
For 130 g, you will need:
½ teaspoon curry powder (optional)
1 teaspoon cumin seeds
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 min. | 10 min. | 22 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
1 min.
Stage 2
10 min.
You should try to roll out the dough as thinly as possible. Use a pasta machine if you can; it's the best way.Stage 3
1 min.
Arrange the rolled-out dough pieces on a baking sheet and bake...Stage 4
10 min. ...until the papadums are golden coloured.Leave to cool before eating.
Remarks
Papadums are traditionally made with lentil flour, but chickpea or gram flour, as used here, works just fine.
Nutritional information
How much will it cost?
For 130 g : 0.90 €
Source: Home made.
More recipes?
This recipe use (among others) | Chickpea (gram) flour: You can check-out other recipes which use it, like for example: Spinach fritters, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Courgette tart with mint, Light herb sauce, Ratatouille confite, Potatoes with prawns, Breton Sandwich, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Green beans with tomatoes, Béarnaise sauce, Cheese Soufflé, Pork Chops with Rosemary, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.