How To Make Papadams Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAPADAMS



Papadams image

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

2 cups gram flour (chickpea flour)
1 teaspoon cracked/coarsely ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1 clove garlic, pressed
1/4 cup water
1 tablespoon water
cayenne (for dusting tops)
oil, for frying (optional)

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.

HOMEMADE PAPADUMS FROM SCRATCH



Homemade Papadums From Scratch image

Crispy and addictive, papadums are an Indian snack that is also the perfect complement to any meal. They're delicious when eaten alone, with chutneys, or with other dipping sauces. Learn how to make them from scratch at home.

Provided by Tracy Ariza, DDS

Categories     Breads and wraps     DIY Pantry Foods     Side dishes     snacks

Time 13h20m

Number Of Ingredients 7

2 cups urid flour
1/4 cup water
3/4 tsp. salt
garlic powder (optional, to taste)
1 tsp. whole cumin (optional, for flavored varieties)
coconut oil or olive oil ((for kneading and possibly deep frying))
freshly ground black pepper (to taste)

Steps:

  • Mix together the flour, salt, optional powdered spices, and water until the ingredients just come together. Add the water little by little while mixing together, until you end up with a stiff dough. Feel free to adjust the salt and spices to taste. (Garlic powder and pepper are optional additions.)
  • Knead and pound on the dough for several minutes. At first the dough will be sticky, but as you knead and pound on it, it will start to come together. You can grease your hands and counter to help keep everything from sticking. I've used both coconut oil and olive oil and both work well. (Any vegetable oil shoud work.)
  • Take sections of the dough and roll them out on the countertop thinly, around 2mm thin. Use a round cookie cutter to cut out circular-shaped papadums and then use a rolling pin to roll the disks out it even thinner.
  • Optionally sprinkle whole cumin seeds or other spices over the disks and use a rolling pin to gently press them into the papadums.
  • Spread the poppadum disks over parchment paper to allow them to dry. Flip the disks ocassionally throughout the drying process. (You can speed up the process by drying them in the sun, a dehydrator, or an oven at its lowest temperature.)
  • Dried papadums can be stored in an airtight container for later, or cooked for immediate serving.
  • Papadums can be broiled in the oven, puffed in the microwave, or deep-fried. My favorite method is to deep fry or pan fry the papadums in a small amount of oil. Papadums made in this way crisp up instantly in the hot oil. Broiled and microwaved papadums also crisp up quickly but aren't as light and flaky as the deep-fried ones.

Nutrition Facts : ServingSize 1 small papadum, Calories 56 kcal, Carbohydrate 7 g, Protein 3 g, Fat 2 g, SaturatedFat 2 g, Sodium 59 mg, Fiber 3 g, Sugar 1 g

POPPADOMS



Poppadoms image

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

2 cups garbanzo bean flour
1 teaspoon black pepper, coarse ground
1 teaspoon cumin
1/2 teaspoon salt
1 garlic clove, minced
1/4 cup water
1 tablespoon water
1 tablespoon cayenne pepper
1/2 cup vegetable oil

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



Pappadams image

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

12 sun-dried pappadams* (Indian wafers, sometimes called papads) in assorted flavors such as tandoori and Madras-spiced
about 5 cups vegetable oil if frying
*available at East Indian markets, some specialty foods shops

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.

PAPADUM (LENTIL CRACKERS)



Papadum (Lentil Crackers) image

This is a thin Indian crispy cracker or flat bread. It is typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.

Provided by Ambervim

Categories     Breads

Time 1h50m

Yield 15-20 Large crackers

Number Of Ingredients 7

4 cups lentil flour (Likely make your own with grain grinder or blendtec or etc)
1 teaspoon black pepper, cracked
1/2 teaspoon cumin, ground
1/2 teaspoon whole cumin
1/2 teaspoon salt
1/4 cup water
vegetable oil (for frying, if needed)

Steps:

  • In a large bowl mix the flour, black pepper, cumin and salt.
  • Add the water and knead the dough by hand until it is smooth.
  • Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
  • Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
  • Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
  • Store in an airtight container until ready to serve.
  • Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
  • Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.

Nutrition Facts : Calories 0.9, Sodium 77.9, Carbohydrate 0.2, Fiber 0.1

More about "how to make papadams recipes"

5 WAYS TO MAKE POPPADOMS - WIKIHOW
5-ways-to-make-poppadoms-wikihow image

From wikihow.com
92% (10)
Estimated Reading Time 8 mins
Category Indian Cuisine
Uploaded 2022-01-13


PAPADUM RECIPE | RECIPELAND
papadum-recipe-recipeland image
Web 2010-05-06 Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about ⅛ inch thick on a lightly oiled …
From recipeland.com
3.9/5
Total Time 2 hrs
Servings 8
Calories 340 per serving


POPPADOM RECIPE FROM SCRATCH | AUTHENTIC PAPADS
poppadom-recipe-from-scratch-authentic-papads image
Web 2021-02-12 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 …
From greatcurryrecipes.net


HOW TO MAKE PAPPADAM | INDIAN FOOD - YOUTUBE
Web Watch more How to Cook Indian Food videos: http://www.howcast.com/videos/500363-How-to-Make-Pappadam-Indian-FoodPappadam Recipe: Heat veg. oil in wok over me...
From youtube.com


EASIEST WAY TO MAKE TASTY PAPADAM | BEST PAPADOM RECIPE | PAPAD …
Web Learn how to make papad, also know as papadom or papadam with this easy recipe at home using simple ingredients. This is one of the best Homemade papadam rec...
From youtube.com


WHAT ARE PAPADUMS (PAPADS) AND HOW ARE THEY MADE?
Web Making papadums from potatoes starts by peeling and boiling the potatoes. Once cooked, the potatoes are mashed, and mixed with the other ingredients to form a dough. Raw …
From foodcrumbles.com


HOW TO MAKE PAPADAMS RECIPES
Web 2 cups urid flour: 1/4 cup water: 3/4 tsp. salt: garlic powder (optional, to taste) 1 tsp. whole cumin (optional, for flavored varieties) coconut oil or olive oil ((for kneading and possibly …
From tfrecipes.com


HOW TO COOK PAPADUMS : 11 STEPS (WITH PICTURES)
Web Step 1: Gather Tools and Supplies. Take a trip to your local Indian grocery store. (If you've never been to one, you're really missing out.) If you live in rural Iowa and can't find an …
From instructables.com


HOW TO MAKE THAT RED ONION CHUTNEY THAT RESTAURANTS SERVE …
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


HOW TO ROAST RED ONION | THEMAMAREPORT.COM
Web 2022-12-17 To roast red onion, first peel and slice the onion into thin wedges. Then, toss the onion wedges with olive oil and sea salt. Next, spread the onion wedges out on a …
From themamareport.com


WHAT IS PAPADUM? EASY RECIPE AND TIPS FOR MAKING …
Web 2022-11-30 2. Combine all ingredients in a large bowl and mix until a shaggy dough begins to form. 3. Turn out onto a clean work surface and knead well, until dough …
From masterclass.com


EASY EAST INDIAN POPPADOMS RECIPE MADE WITH CHICKPEAS …
Web 2021-10-18 Preheat a skillet on medium heat, once hot add the poppadom and season the top with a sprinkle of cayenne pepper (optional), cook each side for about a minutes or …
From bakerrecipes.com


BEST PAPADAMS RECIPES
Web 4 cups lentil flour (Likely make your own with grain grinder or blendtec or etc) 1 teaspoon black pepper, cracked: 1/2 teaspoon cumin, ground: 1/2 teaspoon whole cumin: 1/2 …
From alicerecipes.com


PAPADAM RECIPE ALL YOU NEED IS FOOD - STEVEHACKS.COM
Web 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.
From stevehacks.com


HOW TO MAKE URAD PAPAD OR PAPADAM OR POPPADOMS - YOUTUBE
Web Learn how to make your own papad or papadum at home.More recipes athttp://www.bhavnaskitchen.com
From youtube.com


BEST CROCK-POT CANDY RECIPE - HOW TO MAKE CROCK-POT CANDY
Web 2 days ago Step. 1 Place the butter in the base of a slow cooker. Step. 2 Chop the almond bark into pieces about the size of the chocolate chips. Step. 3 Add the almond bark, semi …
From thepioneerwoman.com


HOW TO COOK POPPADOMS IN AIR FRYER| BAKED [INDIAN RECIPE OF
Web How to cook papad in air fryer? this indian airfryer recipe is a keeper. if you are wondering how to cook papad in air fryer, this is it.Well, papad is an in...
From youtube.com


HOW TO MAKE RED ONION POPPADOMS | THEMAMAREPORT.COM
Web 2022-12-17 To make red onion chutney, first peel and chop 2-3 red onions. Next, add the onions to a saucepan with 1/2 cup of white vinegar, 1/2 cup of sugar, 1 teaspoon of salt, …
From themamareport.com


HOW TO MAKE DONUTS
Web 2022-12-09 Make the dough: Meanwhile, combine the flour and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the frothy yeast mixture along with the …
From simplyrecipes.com


HOW TO MAKE PAPADAMS RECIPE - SHARE-RECIPES.NET
Web Papadams Recipe Food.com. 2 hours ago cups gram flour (chickpea flour) 1 teaspoon cracked/coarsely ground black pepper 1 teaspoon ground cumin 1 ⁄ 2 teaspoon salt 1 …
From share-recipes.net


BEST MOCHI DONUT RECIPE - HOW TO MAKE MOCHI DONUTS
Web 1 day ago Donuts. Step 1 Into a large bowl, sift tapioca flour and all-purpose flour. Whisk in yeast and salt. Step 2 In the large bowl of a stand mixer fitted with the paddle …
From delish.com


POPPADOMS | HOME FRIED CRISPY PAPADS | THE CURRY GUY
Web 2012-05-27 Place the cooked papadams on a paper towel to soak up the excess oil and then store on a wire rack. Serve immediately with a selection of pickles and chutneys or …
From greatcurryrecipes.net


Related Search