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.
The tricky part of making them at home is rolling them out thinly enough.
40,7684.6/5 for 21 ratings
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?
Time required for this recipe:
Keeping: A few days in an airtight tin.
| 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?
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.
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 uses (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: Pasta with green asparagus, Beef Wellington, Harvest Gratin, Red rice pannequets, Caramelized Onions, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Spicy seafood plancha, "Buttonhole" quail eggs, French dressing (vinaigrette), Fish petals, vegetables julienne, and beurre blanc, Mayonnaise, ... All |
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