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Thread: Indian poppadoms

  1. #1
    Julia is offline Bonaire Lover SUPPORTING MEMBER - Bonaire Talker
    Join Date
    May 2011
    Barton on Humber UK

    Default Indian poppadoms

    Place2 cups chickpea flour and 1 tsp. (5 ml)coarsely ground pepper into a mixing bowl.2
    Add1 tsp. (5 ml) ground cumin and 1/2 tsp. (2.5 ml) salt.3
    Tossin 1 peeled, crushed garlic clove and mix well.4
    Pourin 1/4 cup (2 oz.) water.5
    Mixtogether until a firm, dry dough forms.6
    Kneadthe dough for approximately 5 minutes or until it is smooth.7
    Rollthe dough into the shape of a log approximately 2 inches (5 cm) thick and 6inches (15 cm) long.8
    Cutthe dough into 12 slices, each slice approximately 1/2 inch (1.25cm)9
    Brushoil onto each slice with a pastry brush.10
    Rollone piece at a time into a very thin circle approximately 6 to 7 inches (15 to18 cm)11
    Sprinkleeach thin circle with cayenne pepper.12
    Transferthe thin circles onto 2 large baking sheets.13
    Bakein the oven for 15 to 25 minutes at 300 degrees F (150 degrees C) or until thewafers are crisp and dry.14
    Allowto cool completely.
    If you are notready to serve your poppadoms, you may store them in an air-tight containeronce they have cooled.15
    Heat1/2 tsp. (2.5 ml) of oil in a frying pan.16
    Place1 or 2 poppadoms into the oil and turn them over when the edges begin to curl.17
    Removethe poppadoms before they begin to brown.18
    Placeyour homemade poppadoms onto paper towels while you continue cooking the rest.

    Serve with pickles and chutney

  2. #2
    esculley is offline Supporting Member SUPPORTING MEMBER - Bonaire Talker
    Join Date
    May 2011


    sounds yummy

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