2 cup garbanzo bean (chick-pea)
1 teaspoon cracked or coarsely ground
1 black pepper
1 teaspoon ground cumin seed
1/2 teaspoon salt
1 centiliter garlic, pressed
1/4 cup plus about 1 tablespoon
1 cayenne for dusting tops
1 oil for frying (optional)
Directions: How to Cook Indian Papadams
"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 recipes, so if you don't have a perfect result the first time, try again. You will be glad you did.
Stir 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. Add the garlic and mix well. Add 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. The dough should be fairly stiff and dry. If it is too wet, it will not roll well.
Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor. The dough should be smooth.
With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long. With a sharp knife, cut the cylinder into 1/2-inch thick slices.
The next step uses oil, so do not use your pastry cloth and rolling pin sleeve. Place each slice on a lightly oiled surface. Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter. Papadams must be rolled extremely thin, maximum 1/16 inch. If the dough sticks to your rolling pin, gently pull it off. Dust the tops of each papadam with cayenne pepper.
Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets. The traditional method for preparing and frying papadams is described below. You can also bake them in a 300~F. oven for about 15 to 25 minutes, or until crisp and dry. The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough. Cool them on a rack.
To 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 200~F.) for 1 to 2 hours, turning occasionally. Dry the papadams until they are just slightly flexible and show no moisture. They should not brown or bake, however. At this point, the papadams may be stacked flat and stored in an airtight container until needed. They will keep for months if stored properly.
When 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. One at a time, drop the papadams into the hot oil. Turn the papadam when it begins to curl at the edges. It will quickly fry and become crisp. Remove it before it turns brown.
Cool and drain the papadams on paper towels. Eat them immediately. Yield: 12.
Recent comments on this recipe:
| yummy writes:|
was cinder yum.........
Posted on 29 Sep 2008, 01:23 ET
| Chris writes:|
when do you add the chick peas ?
Posted on 21 Mar 2011, 10:52 ET
| Anna writes:|
You use Besan (gram flour = chick pea flour) not chick peas. It can be found at any Indian food store.
Posted on 08 Jul 2011, 20:36 ET
| Linda writes:|
This recipe is not very accurate/correctly written.
If you look at the ingredients part, you have written;
- 1 flour.....1 flour what, cup, teaspoon, tablespoon, or what???
- black peppar...again, what???
- 1/4 cup plus about 1 tablespoon ...???
- 1 water...???
- 1 cayenne for dusting tops...???
- 1 oil for frying (optional)...???
You need to edit this recipe.
Posted on 07 Aug 2011, 17:23 ET
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