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.
113 K 4.5/5 (25 reviews)
25 min.
Easy
130 g
6 IngredientsLast modified on: June 26th 2014
2⁄3 cup 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.
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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 €
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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
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Cumin seeds
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Pepper
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