Recipe by Ambervim
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.
- 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)
Directions See How It's Made
- 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.