Papadams Recipe

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Papadams
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Ingredients
9
Count
Nutrition
159
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Add the garlic and mix well.
  3. 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.
  4. The dough should be fairly stiff and dry; if it is too wet, it will not roll well.
  5. Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth.
  6. With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.
  7. With a sharp knife, cut the cylinder into 1/2-inch thick slices.
  8. The next step uses oil, so do not use your pastry cloth and rolling pin sleeve.
  9. Place each slice on a lightly oiled surface.
  10. Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter.
  11. Papadams must be rolled extremely thin, maximum 1/16 inch.
  12. If the dough sticks to your rolling pin, gently pull it off.
  13. Dust the tops of each papadam with cayenne pepper.
  14. Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets.
  15. The traditional method for preparing and frying papadams is described below; you can also bake them in a 300F oven for about 15 to 25 minutes, or until crisp and dry.
  16. The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough.
  17. Cool them on a rack.
  18. 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 200F) for 1 to 2 hours, turning occasionally.
  19. Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however.
  20. 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.
  21. 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.
  22. One at a time, drop the papadams into the hot oil.
  23. Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp.
  24. Remove it before it turns brown.
  25. Cool and drain the papadams on paper towels and eat them immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 159.24 Kcal (667 kJ)
Calories from fat 46.56 Kcal
% Daily Value*
Total Fat 5.17g 8%
Sodium 653.4mg 27%
Potassium 55.6mg 1%
Total Carbs 25.13g 8%
Sugars 0.01g 0%
Dietary Fiber 2.83g 11%
Protein 3.22g 6%
Vitamin C 0.1mg 0%
Iron 1.7mg 10%
Calcium 77.3mg 8%
Amount Per 100 g
Calories 342.67 Kcal (1435 kJ)
Calories from fat 100.19 Kcal
% Daily Value*
Total Fat 11.13g 8%
Sodium 1406.05mg 27%
Potassium 119.64mg 1%
Total Carbs 54.07g 8%
Sugars 0.02g 0%
Dietary Fiber 6.1g 11%
Protein 6.93g 6%
Vitamin C 0.2mg 0%
Iron 3.7mg 10%
Calcium 166.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium

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