Poppadoms (version 2) Recipe - Makes 10-12

Poppadoms (version 2) Recipe

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2 cups (250g or 9 oz) urad flour (almost any flour is OK but urad is best)
1/2 teaspoon (2.5ml) ground black pepper
1/2 teaspoon (2.5ml) ground cumin
1/4 teaspoon (1ml) salt
1/4 cup (60ml or 2 fl oz) water
2 cups (500ml or 17 fl oz) oil


Add the flour, black pepper, cumin and salt to a large bowl and mix well
Make a hole in the middle of the flour mixture, add the water and mix everything together until you have a dough
Knead the dough for a few minutes until it is smooth
Sprinkle flour onto a work surface
Pull a small piece of dough off the dough mixture and roll into a ball about 1 1/2 inches in diameter
Flatten the ball of dough with your hand and roll it with a rolling pin until it is thin and about 5 to 6 inches in diameter - try to make the poppadom as round as possible (tip - you can get perfectly round poppadoms by putting a small plate or saucer onto the rolled poppadoms and cutting round the edge of the plate/saucer (add the cut-offs back the main dough mixture)
Repeat the above steps by pulling off more dough from the main piece and rolling out the poppadoms
Heat the oil in a deep saucepan over a medium heat
Put an uncooked poppadom into the oil and fry for 2 minutes without turning the poppadom
Turn over the poppadom and let it fry for 30-40 seconds and then remove the cooked poppadom with a slotted spatula, letting the excess oil drip back into the saucepan, before putting the poppadom onto a large plate that has a sheet of kitchen paper on it (the cooking time of the poppadom depends on the heat of the oil so you need to judge the cooking time of the first poppadom and then cook all the other poppadoms to the same length of time - you are looking for golden brown cooked poppadoms)
Dab the excess oil off the poppadom
Repeat the cooking process uintil you have a plateful of poppadoms
Serve warm

Recipe submitted on 22 October 2010

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