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
My Private Note
Units: US | Metric
- 1Stir 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.
- 2Add the garlic and mix well.
- 3Add 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.
- 4The dough should be fairly stiff and dry; if it is too wet, it will not roll well.
- 5Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth.
- 6With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.
- 7With a sharp knife, cut the cylinder into 1/2-inch thick slices.
- 8The next step uses oil, so do not use your pastry cloth and rolling pin sleeve.
- 9Place each slice on a lightly oiled surface.
- 10Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter.
- 11Papadams must be rolled extremely thin, maximum 1/16 inch.
- 12If the dough sticks to your rolling pin, gently pull it off.
- 13Dust the tops of each papadam with cayenne pepper.
- 14Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets.
- 15The 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.
- 16The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough.
- 17Cool them on a rack.
- 18To 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.
- 19Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however.
- 20At this point, the papadams may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly.
- 21When 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.
- 22One at a time, drop the papadams into the hot oil.
- 23Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp.
- 24Remove it before it turns brown.
- 25Cool and drain the papadams on paper towels and eat them immediately.
Nutritional Facts for Papadams
Serving Size: 1 (22 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 60.8
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 107.2 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 1.7 g
- Sugars 1.6 g
- Protein 3.5 g