Name: Indian Papadum or Papad
Yield: 4
Cuisine: Indian
Ingredients: Black Bean Flour: 240 g; Black Pepper: 1 teaspoon ground; Cumin Seeds Powder: 1 teaspoon; Salt: 1/2 teaspoon; Garlic: 1 clove; Water: 0.25 ml + 1 tablespoon; Seed Oil

gnéithe:

Cuisine:

Indiach

30
feidhmíonn 4
Easy

comhábhair

240 g Plúr Bean Dubh
(or lentils or chickpeas)
1 teaspoon ground Piobar dubh
1 Taespúnóg Púdar Síolta Cumin
1/2 Taespúnóg Salt
1 clóibh Gairleoige
0.25 ml + 1 tablespoon Uisce
Do Frying
Ola Síolta

treoracha

Tá go leor ainmneacha ar Papadum: papad a thugann siad air, pappad, poppadum agus pappadam, ach tá an t-oideas mar an gcéanna i gcónaí. Is é, ar an gcéad dul síos, cineál wafer, nó arán, le géarchúis thaitneamhach. Is gnách i ndeisceart na hIndia, tá an t-ullmhúchán seo le feiceáil ionainn freisin, ar fáil i siopaí bia eitneacha nó i margaí cóirthrádála. San India úsáideann siad é mar shneaiceanna, friochta in ola cnó cócó, nó é a chromadh ar rís nó ar ullmhóidí eile.

Ullmhaítear papadum nó papad go traidisiúnta le cineálacha éagsúla pischineálaigh. Pónairí mung dubh, plúr chickpea, plúr lintil srl.

Céimeanna

1 Críochnaithe	Mix together the flour, piobar, cumin seeds and salt, so that the spices are well distributed in the flour. Add the garlic and mix well. Add a little water at a time until you obtain an elastic paste: rather solid and dry (if it is not moist enough it will not work well. Más gá, add a little water at a time).
2 Críochnaithe	Knead the dough by hand for about 5 nóiméad, making it smooth, and then giving it a cylinder shape (about 5cm x 15cm long), then cutting some 3cm thick washers. Place each washer on a lightly oiled surface, then turn them so that they are greased on both sides. Le bioráin rollta (or by hand) then form circles of bread of about 15cm in diameter: roll out the dough until it forms very fine discs.
3 Críochnaithe 120	Sprinkle each Papadum with black pepper (go blas) agus, with the help of a spatula, transfer each bread onto a sheet of parchment paper. Let them dry for 2 uaireanta (in India they leave them in the sun, ed) in the oven at less than 90 °, turning them every now and then. Remember they just have to dry, not cook.
4 Críochnaithe	The traditional cooking of Papadum involves cooking in the oven at 150 ° ar feadh thart ar 20-25 nóiméad, but if you prefer you can quickly fry them in a pan with vegetable oil.
5 Críochnaithe	Eat them hot!

Recipes Roghnaithe

Aug 27th, 2023

Léirmheasanna oideas

Níl aon léirmheas ar an t-oideas go fóill, úsáid fhoirm thíos a scríobh do athbhreithniú

Logáil isteach chun scríobh léirmheas

Ar rinne tú dearmad ar do Phásfhocail?

Greadóg	Appetizer
mairteoil	bricfeasta
brunch	cácaí
Carnival	cáis

	240 g Plúr Bean Dubh (or lentils or chickpeas)
	1 teaspoon ground Piobar dubh
	1 Taespúnóg Púdar Síolta Cumin
	1/2 Taespúnóg Salt
	1 clóibh Gairleoige
	0.25 ml + 1 tablespoon Uisce
	Do Frying
	Ola Síolta

Papadum Indiach nó Papad

Comhroinn é ar do líonra sóisialta:

comhábhair

Leabharmharc an t-oideas

comhábhair

Do Frying

treoracha

Céimeanna

Léirmheasanna oideas

Recipes ghaolmhara:

Cuir Do Comment Cealaigh freagra