PAPADAMS
Found this recipe on the Net in response to a request. Here's what the recipe said: "Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. It is not the easiest of reci
Provided by Lennie
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor; mix thoroughly until the spices are evenly distributed.
- Add the garlic and mix well.
- Add enough of the water to form a dough that will hold together in a cohesive ball; if necessary, add up to 1 additional tablespoon water.
- The dough should be fairly stiff and dry; if it is too wet, it will not roll well.
- Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth.
- With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.
- With a sharp knife, cut the cylinder into 1/2-inch thick slices.
- The next step uses oil, so do not use your pastry cloth and rolling pin sleeve.
- Place each slice on a lightly oiled surface.
- Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter.
- Papadams must be rolled extremely thin, maximum 1/16 inch.
- If the dough sticks to your rolling pin, gently pull it off.
- Dust the tops of each papadam with cayenne pepper.
- Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets.
- The traditional method for preparing and frying papadams is described below; you can also bake them in a 300F oven for about 15 to 25 minutes, or until crisp and dry.
- The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough.
- Cool them on a rack.
- To prepare the papadams in an authentic manner, don't bake them; first allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200F) for 1 to 2 hours, turning occasionally.
- Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however.
- At this point, the papadams may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly.
- When ready to serve, heat about 1/8 inch of oil in a large skillet; the oil should be hot, but not smoking; a drop of water flicked into the skillet should sizzle immediately.
- One at a time, drop the papadams into the hot oil.
- Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp.
- Remove it before it turns brown.
- Cool and drain the papadams on paper towels and eat them immediately.
POPPADOMS
Posted for a request. I have only ever bought them so if you choose to make them I'd be interested to know your results. Prep or cooking times do not reflect the 2 hour drying time.
Provided by Diana Adcock
Categories Beans
Time 19m
Yield 12 poppadoms
Number Of Ingredients 9
Steps:
- In your food processor bowl combine the garbanzo bean flour, black pepper, cumin and salt.
- Pulse to combine well.
- Add the minced garlic, pulse again to mix well.
- With your food processor running slowly add the 1/4 cup water.
- You want your dough pulled together well but not wet.
- Add the additional 1 tablespoon water if your dough is not pulling together into a ball.
- Your dough should be stiff and feel somewhat dry, unlike bread dough.
- Using your hands form dough into a 6 inch log.
- Cut log into 12 1/2 inch slices.
- Using a little of your oil lightly brush both sides of each slice.
- Roll into super thin rounds about 6 inches in diameter.
- At this point you can bake them in a 300 degree oven for about 15 to 20 minutes until dry but not brown, or fry them in the traditional way.
- Allow your poppadoms to dry at room temp for around 2 to 3 hours-you want them dry but still with a little bend.
- Heat Oil in a heavy skillet over medium high heat.
- Fry each round for 15 on each side-remove and drain on paper towells or a rack.
- Repeat until done.
- Eat immediately with hummus or baba ganouy.
Nutrition Facts : Calories 83.2, Fat 9.2, SaturatedFat 1.2, Sodium 97.6, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 0.1
PAPPADAMS
Categories Bread Appetizer Broil Fry Quick & Easy Summer Gourmet Sugar Conscious Low Sugar Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 pappadams
Number Of Ingredients 3
Steps:
- To fry pappadams:
- In a heavy kettle heat 1 1/2 inches oil over moderate heat until it registers 365° F. on a deep-fat thermometer and fry pappadams until crisp and golden, 2 or 3 seconds. With tongs transfer pappadams to paper towels to drain briefly.
- To broil pappadams:
- Preheat broiler.
- Broil pappadams 4 to 6 inches from heat until they bubble and become opaque, about 10 seconds on each side.
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