Papadum

Ingredients for 1 servings:

• 2 cup(s) lentil flour or chickpea flour
• 1 tsp black pepper, coarsely ground
• 1 tsp cumin powder
• ½ tsp salt
• 1 garlic clove(s), squeezed
• ¼ liter of water
• Cayenne pepper for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 10 minutes

crispy, spicy Indian flatbread made from pulses

First of all: Papadums are delicious, spicy Indian crackers that, if prepared traditionally, would require a lot of ingredients and several days of work. Therefore, they are prepared in larger batches and frozen at least one hour before serving. This is a simplified version of the recipe, but it still takes time, but it’s worth it. Mix the flour, pepper, cumin powder, and salt in a large bowl until all the spices are evenly distributed. Add the garlic and mix well again. Gradually add water to form a compact dough. The dough should be fairly firm and dry, otherwise it will be difficult to roll out later. Knead for about 5 minutes until smooth. Shape the dough into a log about 5 cm thick and cut into pieces about 3.5 cm thick with a sharp knife. Place the pieces of dough on a lightly oiled surface. Drizzle oil over the pieces and roll out very thinly. Sprinkle the dough with a little cayenne pepper. Loosen with a metal spatula and carefully place on baking paper. The traditional way of preparing papadums is described below, but you can also bake them in the oven at 150°C (top/bottom heat) for approx. 15-25 minutes, or until dry and crispy. The baking time varies depending on the thickness and moisture content of the dough. Allow to cool slightly on a wire rack and serve immediately. To prepare papadums traditionally, they are not baked, but first dried in the sun for a few hours. You can also dry the flatbreads in the oven for 1-2 hours at a temperature not exceeding 90°C (top/bottom heat), turning them constantly. The flatbreads should still be somewhat pliable and no longer have any moisture on the surface. They should not turn brown or be already baked! The flatbreads can now be stacked flat and placed in an airtight box; if stored correctly, they will keep for months. Deep-fry the flatbreads in very hot, but not smoking, oil. Turn them over when the edges curl. Do not allow them to brown. Drain on kitchen paper and serve immediately.