Papadams Recipes

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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.

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.

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  • Mix together all of your ingredients until the ingredients just come together. You want to end up with a stiff dough, so don't add in more water than you need to. You may want to adjust the dough for salt and other spices. I made my first batch with only salt and cumin, but then decided I wanted to add a bit more spice. I added garlic and black pepper to the next batch, but would love to try out more combinations next time. I think turmeric would be a great addition to these!
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