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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.
36,4044.6/5 for 21 ratings
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Last modified on: June 26th 2014

For 130 g, you will need:

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How long does it take?

Time required
PreparationCookingStart to finish
12 min.10 min.22 min.
A few days in an airtight tin.
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Step by step recipe

Stage 1 - 1 min.
Papadums : Photo of step #1
Preheat the oven to 360°F (180°C).

Put into a food-processor bowl: 100 g chickpea (gram) flour, ½ teaspoon pepper, 1 teaspoon salt, ½ teaspoon curry powder (optional) and 1 teaspoon cumin seeds.

Set the motor going and add the water a little at a time, until this makes a fairly firm dough.

Stage 2 - 10 min.
Papadums : Photo of step #2
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.
Papadums : Photo of step #3
Arrange the rolled-out dough pieces on a baking sheet and bake...

Stage 4 - 10 min.
Papadums : Photo of step #4
...until the papadums are golden coloured.

Leave to cool before eating.


Papadums are traditionally made with lentil flour, but chickpea or gram flour, as used here, works just fine.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Home made.

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