Spicy Homemade Papadams: Crispy Indian Crackers Recipe 🌶️

Delicious Papadams Recipe 🇮🇳

Overview:

Papadams are spicy Indian crackers, traditionally labor-intensive to make, but this simplified version brings their irresistible taste within reach. With a mix of gram flour, spices, and a touch of garlic, these papadams are crispy, flavorful, and perfect for any occasion.

• Preparation Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes
• Servings: 12 papadams

Ingredients:

• 2 cups gram flour
• 1 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 clove garlic, minced
• 1/4 cup water (plus more if needed)
• Cayenne pepper (for dusting)
• Oil (for frying)

Instructions:

1. Prepare the Dough:

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   • In a large bowl, combine the gram flour, black pepper, ground cumin, and salt.
   • Mix thoroughly until the spices are evenly distributed.
   • Add the minced garlic and mix well.
   • Gradually add water to form a dough that holds together in a cohesive ball. If necessary, add up to 1 additional tablespoon of water.
   • The dough should be fairly stiff and dry, ensuring it’s not too wet, which might affect the rolling process.

2. Knead the Dough:

   • Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in a food processor until smooth.

3. Shape the Papadams:

   • With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.
   • Using a sharp knife, cut the cylinder into 1/2-inch thick slices.
   • Place each slice on a lightly oiled surface.

4. Roll Out Thin:

   • Lightly oil the top of each slice and roll out into a very thin circle, about 6 or 7 inches in diameter. Aim for a maximum thickness of 1/16 inch.
   • Dust the tops of each papadam with cayenne pepper for added flavor.

5. Prepare for Cooking:

   • Using a metal spatula, carefully transfer the rolled papadams onto large baking sheets.
   • If baking, preheat the oven to 300°F and bake for about 15 to 25 minutes until crisp and dry. Cooking time may vary based on dough thickness and moisture.
   • For a more authentic method, allow the papadams to dry under the sun for a few hours or in a very low oven (less than 200°F) for 1 to 2 hours until slightly flexible but not browned.

6. Frying Papadams:

   • Heat about 1/8 inch of oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
   • Test the oil by flicking a drop of water into the skillet; it should sizzle immediately.
   • Carefully drop the papadams into the hot oil, one at a time.
   • Fry until they begin to curl at the edges, then quickly remove them before they turn brown.
   • Drain the fried papadams on paper towels to remove excess oil.

Serving:

Enjoy these crispy papadams immediately as a snack or alongside your favorite Indian dishes. Their spicy kick and crunchy texture are sure to delight your taste buds!