Poppadoms Food

SPICY PRAWN POPPADOMS

Steps:

• Dry the prawns on kitchen paper and keep covered in the fridge. Lay out the poppadums on a serving platter.
• Before serving, spoon a little tzatziki into each poppadum. Stand a prawn on top, then finish with a scattering of coriander and a light dusting of paprika.

POPPADUMS WITH LIME & CORIANDER DIP

Steps:

• Put the mango chutney in a bowl and chop up any large pieces of mango. Mix with the spring onions, coriander and lime juice. Cover and chill until ready to serve. (You can make this up to a day ahead and keep it in a covered container in the fridge.) Serve the chilled dip in a bowl on a plate, with the poppadums broken in pieces and placed around the sides.

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.

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.

POPPADUM AND CONDIMENTS

Steps:

• In a bowl, combine tomatoes, coriander, red onion, and chile. Squeeze the lime juice over the mixture and season with salt.
• Serve in a bowl with poppadums on the side. Or, if the poppadums have been fried, then the condiment can be sprinkled over the poppadoms.