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poppadoms
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how to make poppadoms from scratch
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Here you go ...found this on yahoo ... very time consuming !
I would think you are better off to buy them ready made !
Twp part post ....as it is so long
Indian Papadams
2 cup Garbanzo bean (chick-pea)
Flour
1 tsp Cracked or coarsely ground
Black pepper
1 tsp Ground cumin seed
1/2 tsp Salt
1 cl Garlic, pressed
1/4 cup Plus about 1 Tablespoon
Water
Cayenne for dusting tops
Oil for frying (optional)
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.
I would think you are better off to buy them ready made !
Twp part post ....as it is so long
Indian Papadams
2 cup Garbanzo bean (chick-pea)
Flour
1 tsp Cracked or coarsely ground
Black pepper
1 tsp Ground cumin seed
1/2 tsp Salt
1 cl Garlic, pressed
1/4 cup Plus about 1 Tablespoon
Water
Cayenne for dusting tops
Oil for frying (optional)
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.
Part 2
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.
Makes 12
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.
Makes 12
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