Making Poppadoms With Plain Flour Recipes

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.

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.

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.

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.

HOMEMADE PAPADUMS FROM SCRATCH

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.

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.