Papad Recipe
Paper-thin, crispy lentil flatbread cooked in the tandoor. Served with tamarind and mint chutney.
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Ingredients
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Papad Ingredients
Tamarind Chutney Ingredients
Mint Chutney Ingredients
Method
Papad Preparation
- 1
Make the Dough
In a mixing bowl, combine urad dal flour, rice flour, black pepper, cumin seeds, and salt. Gradually add water, mixing until a smooth dough forms. It should be pliable but not sticky.
- 2
Roll the Papads
Divide the dough into small balls (about the size of a golf ball). On a clean, flat surface, use a rolling pin to roll each ball into a paper-thin circle. Dust with a little rice flour to prevent sticking.
- 3
Dry the Papads
Lay the rolled papads on a clean kitchen towel or a flat surface to dry. Let them air dry for at least 2-4 hours until they are completely dry and hard.
Cooking the Papad
- 4
Prepare the Tandoor
Preheat the tandoor oven to a high temperature. If you don't have a tandoor, you can use a skillet or frying pan.
- 5
Tamarind Chutney Preparation
- 6
Prepare the Tamarind Chutney
In a saucepan, combine tamarind pulp, brown sugar, water, salt, and cumin powder. Bring to a boil, then reduce heat and simmer for 10 minutes until thickened. Let cool.
Mint Chutney Preparation
- 7
Prepare the Mint Chutney
In a blender, combine fresh mint leaves, coriander leaves, green chili, lemon juice, and salt. Blend until smooth, adding a little water if necessary to achieve the desired consistency.
