| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 267 | 2g | 0g | 49g |
| sugars | fibre | protein | salt |
| 1g | 9g | 19g | 0.59g |
About Papadum
Have you ever felt the joy of biting into a crisp, hot Papadum? This staple of Indian cuisine is much more than just a simple bread – it is an experience in itself. Made predominantly from lentil flour, papadum is a thin, crisp disc-shaped food that is typically served as an accompaniment to a meal in India. But its versatility allows it to be enjoyed in a myriad of other ways as well.
Papadum: A Taste Sensation
In its most basic form, papadum is created with lentil flour, water, and salt. Optional ingredients such as black cumin seeds can be added to enhance its flavor profile. Once mixed, the dough is shaped into thin discs and then fried until they reach a delectable state of crispiness. The result? A light, appetizing Papadum that is at once both satisfyingly crunchy and melt-in-your-mouth tender.
The preparation of papadum does not require baking, unlike most other types of bread. The advantage here is that it greatly reduces the cooking time, making papadum a much quicker bread alternative to whip up. But do not let its simplicity fool you. Its flavors are complex and incredibly satisfying, something that this humble lentil bread totally boasts of.
Perfect Pairing
One of the greatest joys of eating papadum is its ability to complement a wide array of dishes. It is supremely versatile, capable of being served as an appetizer, a snack, or even as part of the main course. Due to its crackling crisp texture and subtle flavors, it pairs beautifully with a variety of Indian dips and pickles. It can also be crumbled over a plate of piping hot biryani, or used as a scooping vessel for a luscious bowl of curry.
Papadum is very similar to the Middle Eastern bread, Pita, in terms of its usage. Much like how pita is used to scoop up hummus and other dips, papadum too is used in a similar fashion in the Indian subcontinent. The main difference between the two lies in the dough composition and cooking method. Pita is a leavened bread that is baked, whereas papadum is a thin, unleavened bread that is typically fried. If you’re a fan of pita bread, you’re sure to enjoy papadum! Check out this article for more of the world’s healthiest breads you should be eating.
So, next time you’re planning a feast and looking for that perfect, easy-to-make side dish, consider the humble yet sumptuous Papadum. With its quick prep time and remarkable versatility, it’s sure to be a hit at any meal gathering.
What You’ll Need
- 1 cup of lentil flour
- 1/2 cup of water
- 1 teaspoon of salt
- 1 teaspoon of black cumin seeds (optional)
- 1 tablespoon of vegetable oil
- Extra oil for deep frying
Method
Step One
Take a large bowl and add 1 cup of lentil flour. Then add 1 teaspoon of salt to it and mix well.
Step Two
If you are using black cumin seeds, you can add them into the flour mixture at this step. Ensure that they are evenly distributed throughout the flour.
Step Three
Gradually add in the water while stirring consistently to avoid the formation of any lumps. You should end up with a smooth and firm dough.
Step Four
Add 1 tablespoon of vegetable oil to the dough and knead it well until it’s fully incorporated.
Step Five
Allow the dough to rest for about 30 minutes. This gives the flour time to absorb the water and makes the dough easier to work with.
Step Six
Divide the dough into small equal portions. Using a rolling pin, roll out each portion into very thin circles.
Step Seven
Heat up the extra oil for deep frying. Once the oil is hot, carefully place one papadum in the oil and fry until it becomes crisp and light brown. It should only take a few seconds.
Step Eight
Remove the fried Papadum with a slotted spoon and transfer it onto a paper towel to remove excess oil. Repeat the process with the remaining dough. Your Papadums are now ready to be served.
