Papad or commonly known as poppadom in the west is eaten as a starter, snack or accompaniment with Indian meals. Most Indian restaurants serve them an assortment of chutneys as a starter.
It is usually made from urad flour which you can find in most Indian grocery stores.
Homemade papad is quite easy to prepare and can easily be stored to cook later.
Serves : 12
- 500g of urad flour
- 1/2 teaspoon ground black pepper
- 1 teaspoon cumin seeds – jeera
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- 1/4 cup water
- Add the flour, black pepper, jeera, baking soda and salt into a bowl and mix well
- In the middle of the flour mixture make a hole. Slowly add water and mix until you have a hard dough
- Knead the dough for a few minutes until it is smooth
- Sprinkle flour onto a work surface
- Now tear a small piece of dough off the dough mixture and roll into a ball about 1 1/2 inches in diameter
- Flatten the ball of dough with your hand and roll it with a rolling pin until it is thin and about 5 to 6 inches in diameter. Try to make is as circular and round as possible.
- Repeat the above steps until all the dough is used up
- Once you have your papad circles ready, you may want to dry them out to store them for later. You can dry them in the sun. Or use an oven at the lowest temp. Use your oven with the fan switched on.
- To cook first heat the oil in a deep saucepan over a medium heat
- Put an uncooked papad into the oil and fry for 2 minutes without turning the poppadom
- Turn over the papad and let it fry for 30-40 seconds and then remove the cooked poppadom, let the oil drip off and put on some kitchen tissue to absorb the excess oil. before putting the papad onto a large plate that has a sheet of kitchen paper on it
- Dab the excess oil off the papads
- Repeat the cooking process until you have a plateful of papads
- Serve warm with some chutney or as an accompaniment to a meal.
- You can also heat the papads once dry, on a tava or in a microwave. The ones in the picture above were cooked on a tava. 1- 2tsps were added onto the tava and then papad was roasted on it.
- To get more rounder papads, get a small plate or a cookie cutter. Put it onto the rolled papad and cut round the edge of the plate/ cutter
- The cooking time of the papads depends on the heat of the oil, so you may need to judge a bit.
- You can store your papads if left to dry in an airtight container, or straight away prepare them for eating.