Papadum (Lentil Crackers)

Recipe by Ambervim
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups lentil flour (Likely make your own with grain grinder or blendtec or etc)
  • 1
    teaspoon black pepper, cracked
  • 12
    teaspoon cumin, ground
  • 12
    teaspoon whole cumin
  • 12
    teaspoon salt
  • 14
    cup water
  • vegetable oil (for frying, if needed)
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DIRECTIONS

  • 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.
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