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Papadums

Name: Papadums
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 130 g
Cuisine: French
Ingredients: 100 g chickpea (gram) flour; ½ teaspoon pepper; 1 teaspoon salt; ½ teaspoon curry powder; 1 teaspoon cumin seeds; water

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.

117 K 4.5/5 (25 reviews)

25 min.

Easy

0.80 €

130 g

6 Ingredients

Last modified on: June 26^th 2014

For 130 g, you will need:

1 100 g chickpea (gram) flour
2 ½ teaspoon pepper
3 1 teaspoon salt
4 ½ teaspoon curry powder (optional)
5 1 teaspoon cumin seeds
6 water
Total weight: 115 grams

Times for this recipe

Preparation: 15 min.

Cooking: 10 min.

All in all: 25 min.

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Step by step recipe

Stage 1 - ⌛ 1 min.

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.

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.

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 %