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Ingredients
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Main Ingredients
Method
Preparation
- 1
Make the Dough
In a large mixing bowl, combine the lentil flour, salt, black pepper powder, and cumin seeds. Gradually add water while mixing until a smooth and pliable dough forms.
- 2
Rest the Dough
Cover the dough with a damp cloth and let it rest for about 30 minutes. This helps in making the papadums pliable.
Shaping
- 3
Roll the Papadums
Divide the rested 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 thin disc. The thinner, the better, as they will crisp up when dried and fried.
- 4
Dry the Papadums
Place the rolled papadums on a clean cloth or tray and let them sun dry for several hours or until completely dry and crisp. This can take a day depending on the weather.
Cooking
- 5
Fry the Papadums
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide in the dried papadums, a few at a time. Fry until they puff up and turn golden brown, about 30 seconds to 1 minute on each side.
- 6
Drain and Serve
Remove the fried papadums with a slotted spoon and drain on paper towels to remove excess oil. Serve immediately with chutneys or as a side with your meal.
