Prep 20 mins
Cook 1 hr 30 mins
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)
- 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.
I baked my papadum for 980 minutes, and they came out a little too dry and darker than usual.
I made my own lentil flour with green lentils. Did not turn out great. I had to add a lot more water to get them to stick together. Something seems to be missing
Lentil Papadums are fantastic! I use the microwave to make my papadums with the aussie Papadum Express. Great fun easy utility and I make around five as thats all I need with me beers hahaha. But chutney and Geera papadums are also great. the spicy ones were too spicy for me but you also get them made of rice, wheat and flour. love them papadums