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Papadams are thin, spicy waffles, also known as papadas. They are usually served as a side dish for traditional Indian dishes, but can also serve as an appetizer with cubes of vegetables or chutney. Papadams are served warm or cold. Cook this dish at home. You can save valuable time, since papadams can be stored for several months. You can cook this delicious treat with a little effort and time.
How to fry papadamas
Flour from chickpeas or lentils - 2 cups
Garlic - 2 prongs
Ghee (can be replaced with regular butter) - 2 teaspoons
Vegetable oil (for frying) - 50 milliliters
Water - a quarter cup
Ground cumin - 1 teaspoon
Cayenne pepper - half a teaspoon
Ground black pepper - 1 teaspoon
Salt - half a teaspoon
Preparation of products for frying papadams
1. Mix flour, caraway seeds, ground pepper, salt in a large bowl.
2. Peel the garlic, finely chop, add to the flour with spices, mix.
3. Make a small depression in the flour with a wooden spoon or stupa.
4. Pour a quarter cup of cold water into the groove in the flour.
5. Knead the dough for 3-5 minutes with your hands or a wooden spoon to a uniform elastic consistency.
6. Roll the dough into a sausage, divide it into equal pieces about the size of a walnut.
7. Roll the dough into balls.
8. Sprinkle a flat surface with flour, using a rolling pin, roll the balls into thin cakes a few millimeters thick.
9. Grease each cake on both sides with ghee and sprinkle with cayenne pepper.
How to roast papadamas in the oven
1. Lay foil on a baking sheet, put cakes.
2. Preheat the oven to 150 degrees.
3. Place the baking tray with tortillas in the oven, bake until a brown crust forms for 15-20 minutes.
4. Pour oil into a frying pan, place on medium heat, heat until bubbles appear.
5. Fry the papadams on one side for 30-60 seconds, turn over with tongs, fry on the other side for 20-30 seconds.
6. Put fried papadamas on paper napkins or a towel so that excess fat is stacked on them.
How to fry papadamas on fire
1. Put the rolled cake from chickpea or lentil flour on the grill, hold it over the coals for several seconds, so that the cake is slightly hardened.
2. Using your hands or tongs, gently take the cake by the edge and turn it over, hold it over the coals for a couple of seconds and turn it over again.
3. Repeat the turning process 5-7 times until both sides of the cake are browned.
- Papadams - this is thin baked peas made from pea or lentil flour, popular in Nepal and India.
- In different regions of India and among different peoples, the tortilla has different the names in my own way. In the north of the country - papadas, in the south among the people malayali - pappadam, among the Tamils - appalam, at the Kannar - happala.
- Dough for papadams is prepared from lentil flour, a mixture of urea and rice flour or pea.
- For spicy taste pepper, paprika, caraway seeds or garlic are added to the cake dough.
- Papadam dries quickly, so it is baked before use and does not count on a long storage.
Papadam - Indian Snack
Those who have been to India are well aware of what it is, but for those who see this dish for the first time, I decided to tell you what papadams are and what they eat with.
This is a popular appetizer that even a child can cook with the necessary elements. In taste and appearance, they resemble a big-boiled chip, but much more useful than store chips. They consist of different types of peas with spices. Most often it is cumin, red pepper, but there are papadams without additives. Papadams with peppers are most often very spicy. Be careful in India when making them do not spare chili
It is better to cook them before serving, because when they stand they can go limp.
You can buy papadams in Indian stores in your city or online, because now you already have the opportunity to buy almost all the products that are available in India.
Method of cooking papadam:
Heat shallow deep-frying oil. In hot oil put papadam for a few seconds. It will be covered almost immediately with small bubbles. Turn to the other side and fry for a few more seconds. Remove and let cool. When the popads cool, it will become crispy. If it is too large to fit in your oil pan, it can be cut into small pieces. This does not affect the taste and result of cooking.
You can also fry papadamas over an open fire. To do this, put the wafer blank with tongs on the fire and turn it constantly until it turns white and is covered with small bubbles. To be honest, I like fried papadams more deep-fried, but here it’s a matter of taste.
Of course, you can do without blanks during the manufacture, and knead the dough on papadam yourself, but it seems to me in our conditions this is not very practical (you need to have special grades of flour) and few people want to do it.