Poppadoms (version 1) Recipe - Makes 12

Poppadoms (version 1) Recipe

62 calories each

Taste Rating = 0     Heat Rating = Unrated


2 cups chickpea flour
1 teaspoon (5ml) coarsely ground pepper
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) salt
1 garlic clove, peeled and crushed
1/4 cup (60ml or 2 fl oz) water
1/2 teaspoon (5ml) cayenne pepper (for dusting)


Mix the chickpea flour, pepper, ground cumin and salt in a large bowl
Add the garlic and mix well
Add most of the water and mix into a dough
The dough should be firm and dry
If the dough is too dry then keep adding a little more water until it gets to the correct consistency
Knead the dough for 5 minutes until the dough is smooth
Roll the dough into a log 5cm (2 inches) thick and 15cm (6 inches) long
Cut the dough into 12 equal sized slices
Whilst rolling out the poppadoms, keep the rolling pin lightly brushed with oil so that it does not keep sticking to the dough
Brush a small amount of oil onto the end of a slice (this is the top) and roll out into a very thin circle of about 15-18 cm (6-7 inches) - the poppadom should be very thin - just ease the poppadom off the rolling pin and lightly brush some more oil onto the rolling pin if it sticks
Put a light sprinkling of cayenne pepper on the poppadom
Repeat the above process with each of the dough slices
Carefully put the poppadoms onto large baking sheets
Preheat the oven to 150C (300F)
Bake the poppadoms for 15 to 25 minutes until crisp and dry (keep checking them every couple of minutes after 15 minutes)
Remove the baked poppadoms from the oven and leave to cool
If not needed now, store the poppadoms in an airtight container until they are needed
Heat 3ml (1/8 inch) of oil in a large frying pan, or skillet, until the oil is hot but not smoking
Put a poppadom into the oil and turn it over when it begins to curl at the edges
Remove the poppadom before it turns brown and put it onto kitchen paper to drain
Cook all the poppadoms like this
Serve immediately

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Recipe submitted on 10 May 2008

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