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Papadum (papad): photo of the dish
Illustrative photo: Windell H. Oskay — CC BY 2.5, Wikimedia Commons
Appetizers & nibbles

Papadum (papad)

A thin, crisp flatbread made from urad bean flour, seasoned with pepper, cumin or chilli, served as a starter or with curries. It is fried or cooked over a flame, and puffs up in seconds, turning crunchy.

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Ingredients

Ingredients

Spices & seasoning

Instructions

  1. In a bowl, mix the flour with the salt, ground cumin, pepper and asafoetida.
  2. Add the oil and rub it in between your fingers until the texture is sandy.
  3. Gradually pour in the lukewarm water and knead for 5 minutes to get a firm, smooth dough.
  4. Divide the dough into small balls the size of a walnut, then roll them out as thinly as possible into 12 cm discs.
  5. Leave the discs to dry for 10 minutes in the open air on a tea towel.
  6. Heat oil in a pan to 180 °C and drop in a disc: it should puff and turn crisp in 5 to 10 seconds.
  7. Drain on kitchen paper and repeat with the remaining discs.
  8. Alternatively, cook them directly over a gas flame, turning them until they puff up and lightly brown.

Variations and tips

Chilli papadums. Add 1 finely chopped green chilli and a pinch of chilli powder to the dough.

Using what's easy to find. Urad dal flour is sold in Indian grocery shops; otherwise, ready-made shop-bought papadums fry in about 10 seconds.

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Original Ecomely recipe.