Poppadom Recipe With Plain Flour Food

HOMEMADE POPPADOMS

Steps:

• Place the flour in a mixing bowl and stir in the salt andbicarbonate of soda. Slowly add the water, you may not need it all, to form into a soft dough. The dough should be slightly wet and a little difficult to work with.
• Place this dough on a clean surface and pound it with a pestle or something similar for about 10 minutes, flipping the dough from time to time. This s the authentic way of making the dough, which gets better results than simply kneading as the flour is pounded harder together.
• After about ten minutes of pounding, you are ready to knead the dough. Squish and squeeze it in your hands for a couple of minutes. If the dough is still quite wet, add a little flour until you have a very soft and drydough ball. You shouldn't need to add much. If you have a tortilla press, your job of flattening the papads will be much easier. Otherwise, you will need to roll your dough balls out until paper thin on a lightly greased surface. You will need a knife to help remove the papad fro the surface. For a neater appearance, you could also use a round cookie cutter to but I rarely do.
• Dry the flattened papads in the sun, flipping from time to time on wax paper. In the winter, I place them next to a wood fire or electric heater to dry. I have also dried them in a dehydrator.
• When dried out, the papads will still be a bit flexible and not so dry that they snap in two when bent.
• To cook, heat about 10cm/4inches of vegetable oil in a wok or large pan. The oil is hot enough when you can throw a small piece of papad in and it sizzles and floats to the top immediately.
• Cook one or two at a time. They should cook through in a matter of seconds so watch them carefully so that you don't burn them. Transfer the cooked poppadoms to papertowels using tongs and continue cooking the remaining poppadoms.
• These cooked poppadoms will keep in an air-tight container for at least three days.

PAPADAMS

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

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.