Mini Poppadoms Recipe

Name: Mowgli Street Food Newcastles Mini Poppadoms Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cups chickpea flour (besan); 0.25 cups plain rice flour; 0.25 cups fine semolina (rava/suji) or extra rice flour for crunch; 1 tsp fine salt; 0.25 tsp baking soda (optional for extra puff); 0.5 tsp ground cumin; 0.25 tsp black pepper, freshly ground; 0.25 tsp red chili powder or smoked paprika (optional); 1 tbs neutral oil (vegetable or sunflower) for dough; 0.5 cups hot water; 2 tbs cornstarch (for dusting / extra crisping, optional); 2 cups oil for shallow-frying; 2 to taste lemon wedges (to serve); 2 tbs finely chopped fresh cilantro; 1 tsp grated lime zest; 0.25 tsp garlic powder

Inspired by Mowgli Street Food Newcastle

Time1h

Serves6

Crisp miniature bites. Perfect for scooping, dipping and crunching. Vegan available.

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Ingredients

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Mini Poppadoms (makes about 40–45)

1 cups chickpea flour (besan)

1/4 cups plain rice flour

1/4 cups fine semolina (rava/suji) or extra rice flour for crunch

1 tsp fine salt

1/4 tsp baking soda (optional for extra puff)

1/2 tsp Ground cumin

1/4 tsp Black pepper, freshly ground

1/4 tsp red chili powder or smoked paprika (optional)

1 tbs neutral oil (vegetable or sunflower) for dough

1/2 cups hot water

2 tbs cornstarch (for dusting / extra crisping, optional)

2 cups oil for shallow-frying

2 to taste lemon wedges (to serve)

Vegan variation / optional flavor additions

2 tbs finely chopped fresh cilantro

1 tsp grated lime zest

1/4 tsp Watkins garlic powder

Method

Prepare dough

Mix dry ingredients

In a medium bowl, whisk together chickpea flour, rice flour, semolina (or extra rice flour), salt, baking soda (if using), ground cumin, black pepper and red chili powder until evenly combined.

Bind into a stiff dough

Stir in 1 tablespoon oil into the dry mix so the flour is coated. Gradually add about 1/3 cup hot water, mixing with a spoon until the mixture starts to come together. Add additional hot water a tablespoon at a time until a firm, non-sticky dough forms (you should use about 1/2 cup total). The dough should be slightly drier than chapati dough — firm enough to roll thinly. If using optional cilantro, lime zest or garlic powder, knead them in now.

Cover the dough with a damp cloth and rest for 15–20 minutes to relax the flours. This helps with rolling and produces crisper poppadoms.

Form minis

Portion the dough

Divide the dough into small equal pieces—about 10–12 g each—to yield roughly 40–45 mini poppadoms. Roll each piece into a smooth ball between your palms.

Roll thin

On a lightly dusted surface (use a little corn starch or extra rice flour), work with a few balls at a time and roll each into a paper-thin disc about 2–2.5 inches (5–6 cm) in diameter. Rotate and dust as needed to prevent sticking. The thinner they are, the crisper the result.

Dry briefly (optional)

For extra crispness, place the rolled discs on a tray and let them air-dry for 10–20 minutes, uncovered, or until the surface is no longer tacky. This step is optional but helps prevent splattering when frying.

Cook (shallow-fry) and finish

Heat oil

Pour about 1/2 inch (1–1.5 cm) oil into a wide frying pan or skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C) or a small piece of dough sizzles immediately and rises gently when added.

Fry in batches

Carefully slide 6–8 mini discs into the hot oil without overcrowding. They may immediately float and puff; use a slotted spoon to gently press them so they cook evenly and don't fold. Fry each side for about 15–30 seconds until crisp and lightly golden. Turn as needed; total cook time per mini is about 30–45 seconds. Remove with a slotted spoon and drain on paper towels. Repeat with remaining discs, adjusting heat to keep oil at steady temperature.

Alternative crisping method (bake or microwave)

If you prefer no-fry, place the discs on a baking sheet lined with parchment and bake at 400°F (200°C) for 6–9 minutes, watching closely, until puffed and crisp. Or microwave a single disc at high power for 20–30 seconds on a microwave-safe plate until it puffs (results vary by microwave).

Season and serve

While still warm, sprinkle with a small pinch of extra salt, or toss very lightly with a teaspoon of lime zest if desired. Serve immediately with chutneys, dips or as a crunchy garnish with lemon wedges on the side.