Spiced Poppadoms Recipes

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.

SPICED POPPADOMS

Steps:

• Heat the oven to 170°C (150° fan) 325°F gas 3. Line several baking trays with non-stick baking paper.
• Mix the gram flour, caynne pepper, cumin and salt in a mixing bowl. Add the garlic and mix well.
• Add most of the water and mix to a firm dry dough. If the dough is too dry add a little more water.
• Knead the dough for 5 minutes until smooth.
• Roll the dough into a log 5cm|2" thick and 15cm|6"long. Cut into 12 equal sized slices.
• Brush a little oil onto the end of each slice and roll out a slice on non-stick baking paper into a very thin round, about 15-18cm|6-7" diameter. Repeat with each of the dough slices.
• Carefully place the poppadoms onto the baking trays. Bake for 15-20 minutes until crisp and dry.
• Heat the oil in a large frying pan until very hot, but not smoking.
• Put a poppadom into the oil and turn it over when it starts to curl at the edges. Drain on absorbent kitchen paper. Repeat with the remaining poppadoms.

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.