Homemade Papad (Poppadoms) Recipe – Mildly Spiced & Vegetarian
Dish Name: Papad (Poppadoms)
Spice Level: Mild
Preparation Time: 1 hour 30 minutes
Servings: 4
Dietary Info: Vegetarian
Cook Time: 5 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Urid flour | 4 oz |
| Rice flour | 2 oz |
| Turmeric powder | ½ tsp |
| Pink rock salt | ½ tsp |
| Coconut oil | 2 tsp |
| Water | 40 ml |
Optional Spices for Additional Flavor:
- ½ tsp cumin seeds
- ¼ tsp ground black pepper
- ¼ tsp ajwain (carom seeds)
- ¼ tsp garlic powder
- ¼ tsp chilli flakes
Nutritional Information (per serving):
| Nutritional Component | Value |
|---|---|
| Calories | 140 kcal |
| Protein | 4 g |
| Fat | 5 g |
| Carbohydrates | 19 g |
| Fiber | 2 g |
| Sodium | 280 mg |
Instructions:
-
Prepare the Dough:
Begin by combining the urid flour, rice flour, turmeric powder, and pink rock salt in a mixing bowl. Stir well to evenly distribute the dry ingredients. If you’d like to add more flavor, now is the time to mix in your choice of optional spices, such as cumin seeds, ground black pepper, ajwain, garlic powder, or chilli flakes. These spices will infuse your poppadoms with a more personalized touch. -
Add Coconut Oil and Water:
Add coconut oil to the flour mixture and slowly pour in water, little by little. Stir as you go to create a stiff dough. Once the water is fully incorporated, knead the dough with your hands until it becomes smooth and pliable. This step may take about 5 minutes to achieve the right consistency. The dough should be firm but not too dry. -
Rest the Dough:
Wrap the dough in cling film or cover it with a damp cloth. Let it rest for one hour. This will allow the flour to absorb the moisture, making it easier to roll out later. -
Shape and Roll:
After resting, divide the dough into 6 equal portions. Roll each portion into a small ball. On a lightly floured surface, use a rolling pin to flatten each ball to approximately 1 mm thickness. You may need to sprinkle some extra flour on your surface and rolling pin to prevent sticking. -
Dry the Poppadoms:
Once all the dough balls have been rolled out, place the uncooked poppadoms on a sheet of kitchen roll or a clean cloth. Let them dry for about 20 minutes. If you prefer a more traditional method, leave them out in the sun to dehydrate. This will help them crisp up perfectly during frying. At this stage, you can also store the dried poppadoms in an airtight container for future use. -
Fry the Poppadoms:
Heat enough oil in a deep wok or frying pan so that the poppadoms can be fully submerged when frying. Test the oil by dropping a tiny piece of dough into it. If the dough sinks and rises to the surface with bubbles, the oil is ready. -
Cook the Poppadoms:
Carefully slide one poppadom into the hot oil. Gently press it down with a slotted spoon to ensure it is fully submerged and cooks evenly. You’ll notice it bubbling and turning golden in about 10-20 seconds. Once golden, remove it with tongs and let it drain on a piece of kitchen roll to absorb any excess oil. Repeat the process for the remaining poppadoms.
Serving Suggestions:
Enjoy your homemade papad (poppadoms) with your favorite chutneys, pickles, or as an accompaniment to a full Indian meal. These crispy delights are perfect for dipping into spiced yogurt, tamarind sauce, or a classic mango chutney. They’re also a wonderful starter when paired with a fresh salad.
Tip: You can experiment with different spices each time you make papad to create a variety of flavors. Adding a touch of black pepper or ajwain gives them a unique and traditional kick.
This easy and authentic recipe for homemade papad brings the restaurant experience right to your kitchen. With just a few simple ingredients and some basic techniques, you’ll be creating light, crispy, and flavorful poppadoms that are perfect for any occasion!
