Translation

Papadum na Papad Indiana

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Papadum na Papad Indiana

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Fangaro

zatra Servings:
240 h Black Bean Flour (or lentils or chickpeas)
1 teaspoon ground Black Pepper
1 sotrokely Cumin Seeds Powder
1/2 sotrokely Salt
1 jirofo Tongolo gasy
0.25 ml + 1 tablespoon rano
Fa Frying
taranaka Oil

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Ianao dia mila Hiditra na hisoratra anarana ny tsoratadidy / afa-po amin'ny toerana tena ity.

Toetoetra:
  • Tsy misy glotena
  • Vegan
  • zavamaniry
Cuisine:
  • 30
  • manompo 4
  • Tsotra

Fangaro

  • Fa Frying

Toro-lalana

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Papadum dia manana anarana maro: antsoin'izy ireo hoe papad, pappad, poppadum sy pappadam, fa ny recette kosa dia mitovy foana. Izany dia, voalohany indrindra, karazana mofo manify, na mofo, miaraka amin'ny crunchiness mahafinaritra. Mahazatra ny atsimon'i India, ity fanomanana ity dia manomboka ho hita amintsika koa, misy amin'ny fivarotana sakafo ara-poko na tsena ara-barotra marina. Any India dia ampiasain'izy ireo ho sakafom-pohy, endasina amin'ny menaka voanio, na potipotehina amin'ny vary na fanomanana hafa.

Papadum na papad dia voaomana amin'ny fomba mahazatra amin'ny karazana legume. Tsaramaso mungy, lafarinin-kesika, lafarinina lentil sns.

dingana

1
vita

Mix together the flour, sakay, 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. If necessary, add a little water at a time).

2
vita

Knead the dough by hand for about 5 minitra, 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. Miaraka amin'ny tsipìka (or by hand) then form circles of bread of about 15cm in diameter: roll out the dough until it forms very fine discs.

3
vita
120

Sprinkle each Papadum with black pepper (tsy hanandran-javatra) ary, with the help of a spatula, transfer each bread onto a sheet of parchment paper. Let them dry for 2 ora (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
vita

The traditional cooking of Papadum involves cooking in the oven at 150 ° for about 20-25 minitra, but if you prefer you can quickly fry them in a pan with vegetable oil.

5
vita

Eat them hot!

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