Difference between revisions of "Make Poppadoms"
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Poppadoms are spicy thin wafers also known as Papad. They are typically served as a side dish in traditional Indian fare, but may also be eaten as a snack with diced vegetables or chutneys. Providing a hearty, crisp texture to meals, poppadoms are enjoyed either warm or cold. Making poppadoms at home can save valuable preparation time and they can be stored for several months. You can make this tasty treat with just a bit of preparation and know-how. | Poppadoms are spicy thin wafers also known as Papad. They are typically served as a side dish in traditional Indian fare, but may also be eaten as a snack with diced vegetables or chutneys. Providing a hearty, crisp texture to meals, poppadoms are enjoyed either warm or cold. Making poppadoms at home can save valuable preparation time and they can be stored for several months. You can make this tasty treat with just a bit of preparation and know-how. | ||
| − | [[Category:Indian Cuisine]] | + | [[Category: Indian Cuisine]] |
== Ingredients == | == Ingredients == | ||
*2 cups chickpea, garbanzo bean, or Urad flour | *2 cups chickpea, garbanzo bean, or Urad flour | ||
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== Steps == | == Steps == | ||
==== Preparing the Poppadom Dough ==== | ==== Preparing the Poppadom Dough ==== | ||
| − | #Place the flour, ground pepper, cumin, and salt in a bowl. Put 2 cups of flour, 1 tsp. of ground pepper, 1 tsp. of ground cumin, and 1/2 tsp. of salt in a large bowl. Though Urad flour is the most traditional flour used for making poppadoms, it can be a little difficult to find if you don't have any luck at your local Indian or Asian markets. If you can't find it, you can use garbanzo bean or chickpea flour instead.<ref>http://www.curryfrenzy.com/curry/html/how-to-make-poppadoms.html</ref> | + | #Place the flour, ground pepper, cumin, and salt in a bowl. Put 2 cups of flour, 1 tsp. of ground pepper, 1 tsp. of ground cumin, and 1/2 tsp. of salt in a large bowl. Though Urad flour is the most traditional flour used for making poppadoms, it can be a little difficult to find if you don't have any luck at your local Indian or Asian markets. If you can't find it, you can use garbanzo bean or chickpea flour instead.<ref name="rf1">http://www.curryfrenzy.com/curry/html/how-to-make-poppadoms.html</ref> |
#Toss in 1 minced garlic clove and mix well. Use a wooden spoon to thoroughly stir the ingredients together until they are blended. Make sure that the garlic is fairly well distributed throughout the dough. Once you've stirred the dough for at least 30 seconds to a minute, make a little depression in the top of the dough for the water you'll add. | #Toss in 1 minced garlic clove and mix well. Use a wooden spoon to thoroughly stir the ingredients together until they are blended. Make sure that the garlic is fairly well distributed throughout the dough. Once you've stirred the dough for at least 30 seconds to a minute, make a little depression in the top of the dough for the water you'll add. | ||
#Pour in the water. Now, pour 1/4 cup (2 oz.) water into the little depression you've made. | #Pour in the water. Now, pour 1/4 cup (2 oz.) water into the little depression you've made. | ||
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=== Deep Frying Poppadoms === | === Deep Frying Poppadoms === | ||
#Heat 2 cups of oil in a deep pan. Give the oil a few minutes to reach a boil. This will get you ready to deep fry the poppadoms. | #Heat 2 cups of oil in a deep pan. Give the oil a few minutes to reach a boil. This will get you ready to deep fry the poppadoms. | ||
| − | #Place a piece of dough in the oil and let it fry for about 2 minutes. Now, take the raw poppadom dough you've made and place one piece at a time into the oil. Carefully watch over it as it fries. Of course, you can deep fry more than one poppadom at a time if you're getting really impatient, but this can lead to problems because they may fuse together, or you may lose track of one of them and lead it to burn a bit. The poppadom will begin to "pop" out a bit, and will take on a more full, airy texture.<ref | + | #Place a piece of dough in the oil and let it fry for about 2 minutes. Now, take the raw poppadom dough you've made and place one piece at a time into the oil. Carefully watch over it as it fries. Of course, you can deep fry more than one poppadom at a time if you're getting really impatient, but this can lead to problems because they may fuse together, or you may lose track of one of them and lead it to burn a bit. The poppadom will begin to "pop" out a bit, and will take on a more full, airy texture.<ref name="rf1" /> |
#Flip it over and cook it for about 30 seconds on the other side. Once it has cooked on one side, use a slotted spoon to flip it over so that it cooks on the other side. It won't need to cook for as long on the second side as on the first, though you should watch to make sure it is cooked evenly on both sides and cook it for a bit longer or for a bit less time on the second side if necessary. The finished product should be a nice rich golden brown color. | #Flip it over and cook it for about 30 seconds on the other side. Once it has cooked on one side, use a slotted spoon to flip it over so that it cooks on the other side. It won't need to cook for as long on the second side as on the first, though you should watch to make sure it is cooked evenly on both sides and cook it for a bit longer or for a bit less time on the second side if necessary. The finished product should be a nice rich golden brown color. | ||
#Remove the poppadom from the oil with a slotted spoon. Carefully use a slotted spoon remove the poppadom from the oil. You can hold it over the oil for a few seconds to let the excess oil drip from the bottom of the spoon. | #Remove the poppadom from the oil with a slotted spoon. Carefully use a slotted spoon remove the poppadom from the oil. You can hold it over the oil for a few seconds to let the excess oil drip from the bottom of the spoon. | ||
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=== Sun Baking Poppadoms === | === Sun Baking Poppadoms === | ||
| − | #Place the dough rounds on rimmed baking sheets. Take the dough you've made and prepare it for sun baking. Make sure the pieces are spaced far enough apart to give them room to expand a bit without touching each other. You'll need to use at least 2 baking sheets to do this.<ref>http://www.seriouseats.com/recipes/2013/07/beyond-curry-pepper-poppadom-recipe.html</ref> | + | #Place the dough rounds on rimmed baking sheets. Take the dough you've made and prepare it for sun baking. Make sure the pieces are spaced far enough apart to give them room to expand a bit without touching each other. You'll need to use at least 2 baking sheets to do this.<ref name="rf2">http://www.seriouseats.com/recipes/2013/07/beyond-curry-pepper-poppadom-recipe.html</ref> |
#Put the sheets in direct sunlight until the rounds are completely dry, for 24-48 hours. To do this successfully, of course, you need to find a warm place with direct sunlight, with a temperature that should be ideally at least 80-85ºF (25-30ºC), if not much warmer. The warmer it is, of course, the more quickly your poppadoms will bake. | #Put the sheets in direct sunlight until the rounds are completely dry, for 24-48 hours. To do this successfully, of course, you need to find a warm place with direct sunlight, with a temperature that should be ideally at least 80-85ºF (25-30ºC), if not much warmer. The warmer it is, of course, the more quickly your poppadoms will bake. | ||
| − | #*Alternately, you can dry them in the oven at the lowest possible setting, for around 4-6 hours.<ref | + | #*Alternately, you can dry them in the oven at the lowest possible setting, for around 4-6 hours.<ref name="rf2" /> |
#Store the finished product. If you're not ready to serve them, you should store them in an airtight container as soon as you can. They'll be good to go for up to 6 months. | #Store the finished product. If you're not ready to serve them, you should store them in an airtight container as soon as you can. They'll be good to go for up to 6 months. | ||
#Serve. If you want to serve your poppadoms, either eat them right away or heat them up directly over an open flame or place them on a gas grill just until they're lightly toasted. You can also place them in your broiler, which should be set on high, until they're lightly toasted. | #Serve. If you want to serve your poppadoms, either eat them right away or heat them up directly over an open flame or place them on a gas grill just until they're lightly toasted. You can also place them in your broiler, which should be set on high, until they're lightly toasted. | ||
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== Tips == | == Tips == | ||
