- 240 g Black Bean Flour(or lentils or chickpeas)
- 1 teaspoon ground Black Pepper
- 1 teaspoon Cumin Seeds Powder
- 1/2 teaspoon Salt
- 1 clove Garlic
- 0.25 ml + 1 tablespoon Water
- Seed Oil
Papadum has many names: they call it papad, pappad, poppadum and pappadam, but the recipe is always the same. It is, first of all, a kind of wafer, or bread, with a pleasant crunchiness. Typical of southern India, this preparation is beginning to be seen in us too, available in ethnic food shops or fair trade markets. In India they use it as a snack, fried in coconut oil, or crumble it on rice or other preparations.
Papadum or papad are traditionally prepared with various types of legumes. Black mung beans, chickpea flour, lentil flour etc.
Mix together the flour, pepper, cumin seeds and salt, so that the spices are well distributed in the flour. Add the garlic and mix well. Add a little water at a time until you obtain an elastic paste: rather solid and dry (if it is not moist enough it will not work well. If necessary, add a little water at a time).
Knead the dough by hand for about 5 minutes, making it smooth, and then giving it a cylinder shape (about 5cm x 15cm long), then cutting some 3cm thick washers. Place each washer on a lightly oiled surface, then turn them so that they are greased on both sides. With a rolling pin (or by hand) then form circles of bread of about 15cm in diameter: roll out the dough until it forms very fine discs.
Sprinkle each Papadum with black pepper (to taste) and, with the help of a spatula, transfer each bread onto a sheet of parchment paper. Let them dry for 2 hours (in India they leave them in the sun, ed) in the oven at less than 90 °, turning them every now and then. Remember they just have to dry, not cook.
The traditional cooking of Papadum involves cooking in the oven at 150 ° for about 20-25 minutes, but if you prefer you can quickly fry them in a pan with vegetable oil.
Eat them hot!