Breadcrumbs
| Curry Paste
| Vegetable Balti
| Tofu Dhansak
| Mushroom Soup
| Chickpea Curry
| Chickpea and Vegetable Curry
| Plant-based Chilli Dog
| Poppadoms
|
Poppadoms
Poppadoms are tasty plate sized. Mildly spicy crisps to accompany dips and relishes

Serves 8 (Estimated) Rating 3/5

Prep Time 10 Minutes Cooking Time 40 Minutes

Ingredients |
440 Gram Chickpea Flour |
1 Teaspoon Black Pepper |
1 Teaspoon Ground Cumin |
½ Teaspoon Sea Salt |
1 Garlic clove |
60 Gram Water |
½ Teaspoon Cayenne Pepper, for dusting |
Method |
Mix the chickpea flour, pepper, ground cumin and salt in a large bowl. |
Add the garlic and mix well. |
Add most of the water and mix into dough which should be firm and dry. |
Knead the dough for 5 minutes until smooth |
Roll the dough into a log 6cm thick and 18cm long and cut the log into 12 equal sized slices. |
Brush a small amount of oil onto the end of a slice (this is the top) and roll out into a very thin |
Put a light sprinkling of cayenne pepper on the poppadoms. |
Repeat the above process with each of the dough slices and carefully put the poppadoms onto large ba |
Preheat the oven to 150C and bake the poppadoms for 15 to 25 minutes until crisp. |
If not needed now store the poppadoms in an airtight container until they are needed. |
To serve heat ½ cm of oil in a large frying pan or skillet until the oil is hot but not smoking. |
Put the poppadom into the oil and turn it over when it begins to curl at the edges this happens very |
Remove the poppadom before it turns brown. |