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Potato Papadums
Yield: 14 papadums

250 g potatoes
1/2 teaspoon garam masala
1/4 teaspoon chilli powder
1/4 teaspoon black pepper
salt
oil

Cook the potatoes in their skins until tender then peel and mash
them thoroughly. Stir in the spices and divide into 14 equal
portions. Smear 1 large and 1 small plastic bag with oil and place
the large one on the work surface. Roll 1 portion of potato into
a ball, place on the plastic, cover with the other bag and roll it
into a 10 cm circle. Remove the small bag, smear it again with
oil and continue to roll out all the papadums. Leave exposed to
the air for 1 day to dry out.

Place the papadums on greased baking trays and place in the oven
about 30 cm above the pilot light. Leave for 3 days to dry out,
turning them every day. When dried, store in an airtight container.
Just before serving, heat the oil in a deep frying pan over a
medium-low heat. Gently slip a papadum into the hot oil and fry
for a few seconds until lightly browned on both sides. Serve hot
or at room temperature. Do not fry in advance otherwise the papadums
will go soft.

VARIATIONS: Sago Papadums (Makes 25)

Boil 900 ml water in a pan, stir in 100 g sago and 1/2 teaspoon
salt, lower heat and simmer for 15 minutes, stirring constantly,
until the mixture thickens. Drop tablespoonfuls of the mixture a
greased plastic sheet and spread it into circles. Leave in a warm
place to dry completely then store in an airtight container. Deep
fry as Potato Papadum.

Spiced Lentil Papadums (Makes 8)

Place 25 g ground split black beans, 15 coarsely ground black
peppercorns, 1/4 teaspoon chilli powder, a little salt and 100 ml
water in a pan and cook over medium heat for 3 minutes until the
water has been absorbed, stirring continuously. Leave to cool
slightly then shape into 8 equal portions. Roll, dry and fry as
Potato Papadums or grill for a few seconds. Serve immediately.

Rice Papadums (Makes 10)

Combine 25 g ground long grain rice, large pinch of salt and 100
ml water in a pan over a medium heat and cook for 1 minute until
all the water has been absorbed. Leave to cool slightly then shape
into 10 equal portions. Roll, dry and fry as Potato Papadums.

Spiced Rice Papadums (Makes 20)

Put 225 g rice flour, 600 ml water, 1/2 teaspoon salt, pinch ground
cumin and 1/2 teaspoon bicarbonate of soda into a bowl and whisk
thoroughly to a smooth batter. Transfer to a pan and bring to the
boil over a medium heat. Lower the heat and continue cooking.
Remove 1 tablespoon of the mixture and spread it over a greased
metal plate then place the plate on top of the pan as a lid. The
mixture will soon firm up into a disc. Remove the disc and place
it on a greased plastic sheet to dry out. Continue in the same
way to make the papadums. Store in an airtight container. Deep-fry
as Potato Papadums.

Tapioca Papadums (Makes 22)

Place 50 g tapioca, large pinch of salt, 500 ml water and a few
drops of food colour (optional) if using, into a pan over a medium
heat and stir continuously until all the water has been absorbed
and the mixture leaves the edges of the pan. Remove from the heat.
Drop spoonfuls of the tapioca on to a greased baking sheet; they
will spread thinly into 7 cm circles. If they do not, the tapioca
is over-cooked. Add an extra 100 ml water and boil it again.
Leave the papadums to dry for 1 day. Turn them over and leave to
dry again. Just before serving, heat the oil in a deep frying pan
over a medium heat. Gently slip a papadum into the hot oil and it
will treble in size. Fry it for a few seconds until lightly browned
on both sides. Serve hot or at room temperature.

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