INDIAN
RECIPE OF THE DAY (April 4 2007):
Poppadom
by Agnus
Ingredients: 2 cups garbanzo bean (chick-pea),
flour, 1 tsp. cracked or coarsely ground black pepper,
1 tsp. ground cumin seed, salt to taste, 1 clove garlic
pressed, 1/4 cup & 1 tbsp. water, cayenne for dusting
tops, oil for frying (optional)
Method:
1. Stir together the flour, pepper, ground cumin
seed, and salt in a large bowl or in the food processor.
2. Mix thoroughly until the spices are evenly distributed.
3. Add the garlic and mix well. 4. Add enough of the
water to form a dough that will hold together in a cohesive
ball. If necessary, add up to 1 additional tbsp. water.
(The dough should be fairly stiff and dry. If it is
too wet, it will not roll well) 5. Knead the dough for
about 5 minutes by hand or pulse for about 15 seconds
in the food processor. The dough should be smooth. 6.
With your hands, shape the dough into a cylinder or
log about 2 inches thick and 6 inches long. 7. With
a sharp knife, cut the cylinder into 1/2-inch thick
slices. 8. Place each slice on a lightly oiled surface.
9. Lightly oil the top of the slice and then roll out
into a very thin circle about 6-7" in diameter.
Papadams must be rolled extremely thin, maximum 1/16".
10. Dust the tops of each papadam with cayenne pepper.
11. Using a metal spatula to loosen the edges of the
papadams from the rolling surface, carefully place them
on large baking sheets.
BAKE: To bake them in a 300 F. oven for about 15 to
25 minutes, or until crisp and dry. The cooking time
may vary beyond this range depending upon the thickness
and moisture in the rolled dough. Cool them on a rack.
FRY (Authentic): First allow them to dry by leaving
them in the sun for a few hours or by placing them in
a very low oven (less than 200 F.) for 1 to 2 hours,
turning occasionally. Dry the papadams until they are
just slightly flexible and show no moisture. They should
not brown or bake, however.
When ready to serve, heat about 1/8 inch of oil in a
large skillet. The oil should be hot, but not smoking.
One at a time, drop the papadams into the hot oil. Turn
the papadam when it begins to curl at the edges. It
will quickly fry and become crisp. Remove it before
it turns brown.
Cool and drain the papadams on paper towels. Eat them
immediately.
BON APÉTIT..... |
