Papadums (Potato And Others) Recipe - Cooking Index
Papadums (Potato And Others) Recipe - Cooking Index
| 250 | Potatoes | |
| 1/2 teaspoon | 2.5ml | Garam masala |
| 1/4 teaspoon | 1.3ml | Chilli powder |
| 1/4 teaspoon | 1.3ml | Black pepper |
| Salt | ||
| Oil |
By: Classic 1000 Indian Recipes
Cook the potatoes in their skins until tender then peel and mash them thoroughly. Stir in the spices and divide into 14 equal portions. Smear 1 large and 1 small plastic bag with oil and place the large one on the work surface. Roll 1 portion of potato into a ball, place on the plastic, cover with the other bag and roll it into a 10 cm circle. Remove the small bag, smear it again with oil and continue to roll out all the papadums. Leave exposed to the air for 1 day to dry out. Place the papadums on greased baking trays and place in the oven about 30 cm above the pilot light. Leave for 3 days to dry out, turning them every day. When dried, store in an airtight container. Just before serving, heat the oil in a deep frying pan over a medium-low heat. Gently slip a papadum into the hot oil and fry for a few seconds until lightly browned on both sides. Serve hot or at room temperature. Do not fry in advance otherwise the papadums will go soft.
VARIATIONS: Sago Papadums (Makes 25) Boil 900 ml water in a pan, stir in 100 g sago and 1/2 teaspoon salt, lower heat and simmer for 15 minutes, stirring constantly, until the mixture thickens. Drop tablespoonfuls of the mixture a greased plastic sheet and spread it into circles. Leave in a warm place to dry completely then store in an airtight container. Deep fry as Potato Papadum.
Spiced Lentil Papadums (Makes 8) Place 25 g ground split black beans, 15 coarsely ground black peppercorns, 1/4 teaspoon chilli powder, a little salt and 100 ml water in a pan and cook over medium heat for 3 minutes until the water has been absorbed, stirring continuously. Leave to cool slightly then shape into 8 equal portions. Roll, dry and fry as Potato Papadums or grill for a few seconds. Serve immediately.
Rice Papadums (Makes 10) Combine 25 g ground long grain rice, large pinch of salt and 100 ml water in a pan over a medium heat and cook for 1 minute until all the water has been absorbed. Leave to cool slightly then shape into 10 equal portions. Roll, dry and fry as Potato Papadums.
Spiced Rice Papadums (Makes 20) Put 225 g rice flour, 600 ml water, 1/2 teaspoon salt, pinch ground cumin and 1/2 teaspoon bicarbonate of soda into a bowl and whisk thoroughly to a smooth batter. Transfer to a pan and bring to the boil over a medium heat. Lower the heat and continue cooking. Remove 1 tablespoon of the mixture and spread it over a greased metal plate then place the plate on top of the pan as a lid. The mixture will soon firm up into a disc. Remove the disc and place it on a greased plastic sheet to dry out. Continue in the same way to make the papadums. Store in an airtight container. Deep-fry as Potato Papadums.
Tapioca Papadums (Makes 22) Place 50 g tapioca, large pinch of salt, 500 ml water and a few drops of food colour (optional) if using, into a pan over a medium heat and stir continuously until all the water has been absorbed and the mixture leaves the edges of the pan. Remove from the heat. Drop spoonfuls of the tapioca on to a greased baking sheet; they will spread thinly into 7 cm circles. If they do not, the tapioca is over-cooked. Add an extra 100 ml water and boil it again. Leave the papadums to dry for 1 day. Turn them over and leave to dry again. Just before serving, heat the oil in a deep frying pan over a medium heat. Gently slip a papadum into the hot oil and it will treble in size. Fry it for a few seconds until lightly browned on both sides. Serve hot or at room temperature.
Converted by MC_Buster.
Source:
Laxmi Hiremath from the San Francisco Chronicle, 9/1/93
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.