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 g Chickpea Flour |
| 1 tsp Black Pepper |
| 1 tsp Ground Cumin |
| ½ tsp Sea Salt |
| 60 g Water |
| ½ tsp Cayenne Pepper, for dusting |
| Method |
| Mix the chickpea flour, pepper, ground cumin and salt in a large bowl. |
| 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 circle. |
| 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 baking tray. |
| 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 quickly. |
| Remove the poppadom before it turns brown. |