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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor; mix thoroughly until the spices are evenly distributed. | 2. Add the garlic and mix well. | 3. Add enough of the water to form a dough that will hold together in a cohesive ball; if necessary, add up to 1 additional tablespoon water. | 4. 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. The next step uses oil, so do not use your pastry cloth and rolling pin sleeve. | 9. Place each slice on a lightly oiled surface. | 10. Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter. | 11. Papadams must be rolled extremely thin, maximum 1/16 inch. | 12. If the dough sticks to your rolling pin, gently pull it off. | 13. Dust the tops of each papadam with cayenne pepper. | 14. Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets. | 15. The traditional method for preparing and frying papadams is described below; you can also bake them in a 300F oven for about 15 to 25 minutes, or until crisp and dry. | 16. The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough. | 17. Cool them on a rack. | 18. To prepare the papadams in an authentic manner, don't bake them; 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 200F) for 1 to 2 hours, turning occasionally. | 19. Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however. | 20. At this point, the papadams may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly. | 21. When ready to serve, heat about 1/8 inch of oil in a large skillet; the oil should be hot, but not smoking; a drop of water flicked into the skillet should sizzle immediately. | 22. One at a time, drop the papadams into the hot oil. | 23. Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp. | 24. Remove it before it turns brown. | 25. Cool and drain the papadams on paper towels and eat them immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1/2	teaspoon		-	-	-	-
garlic	1	clove	pressed	4.47	0.9918	0.1908	0.015
water	1/4	cup		0.0	0.0	0.0	0.0
water	1	tablespoon		0.0	0.0	0.0	0.0
cayenne				-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.