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Papadams

PAPADAMS

found this recipe on the net in response to a request. here's what the recipe said:

Time: 55 minutes

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 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


papadams image

Number Of Ingredients: 8

Ingredients:

  1. gram flour
  2. black pepper
  3. ground cumin
  4. salt
  5. garlic
  6. water
  7. cayenne
  8. oil


PAPADAMS

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

Recipe From food.com

Provided by Lennie

Time 55m

Yield 12 serving(s)

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.


Papadams image

Number Of Ingredients: 9

Ingredients:

  • 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)


PAPADUM (LENTIL CRACKERS)

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.

Recipe From food.com

Provided by Ambervim

Time 1h50m

Yield 15-20 Large crackers

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.


Papadum (Lentil Crackers) image

Number Of Ingredients: 7

Ingredients:

  • 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)


PAPPADAMS

Recipe From epicurious.com

Yield Makes 12 pappadams

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.


Pappadams image

Number Of Ingredients: 3

Ingredients:

  • 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


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