This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
116 K 4.5/5 (25 reviews)
25 min.
Easy
0.80 €
130 g
6 IngredientsLast modified on: June 26th 2014
100 g chickpea (gram) flour
½ teaspoon 
1 teaspoon 
½ teaspoon curry powder (optional)
1 teaspoon cumin seeds
Times for this recipe
Preparation: 15 min.
Cooking: 10 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: A few days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 20 RDI=2 % | 3 RDI=1 % | 140 RDI=7 % | 590 RDI: 7 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 3 RDI=0 % | 130 RDI=6 % | 530 RDI: 6 % |
How much will it cost?
- For 130 g : 0.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chickpea (gram) flour
Like these other recipes: Spinach fritters, ... See them all 1
Salt
Like these other recipes: Cockles and cabbage with smoky cream sauce, Tagliatelle with rillons and tomatoes, Potato Waffles with Smoked Salmon, "Au vert" beef, Mushrooms in snails, ... See them all 669
Cumin seeds
Like these other recipes: Spicy mustard cauliflower cheese, ... See them all 1
Pepper
Like these other recipes: Ham spirals, Brussels sprouts salad with smoked trout and Comté cheese, Broccoli savoury custard, Breton leek and mushroom tart, Veal Marengo, ... See them all 642
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017778 K 313.8 40 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011545 K 44.3 25 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019514 K4.9 45 min.
Pannacotta and blackcurrant crumble
This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top. February 21th 2011255 K3.8 1 hour 25 min.