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

Nta:

Cuisine:

Khab

30
Pab raws li cov 4
Yooj yim

Cov khoom xyaw

240 g Black Bean Flour
(or lentils or chickpeas)
1 teaspoon ground Txob
1 kawg Cumin Seeds Powder
1/2 kawg Ntsev
1 clove Qej
0.25 ml + 1 zauv teb Dej
For Frying
Noob roj

Qhia

Papadum muaj ntau lub npe: lawv hu nws papad, tsi tpad, poppadum thiab pappadam, Tab sis daim ntawv qhia yog ib txwm tib yam. Nws yog ib qho tseem ceeb heev, Ua ntej no, ib hom wafer, mov ci, with a pleasant crunchiness. Typical of southern India, this preparation is beginning to be seen in us too, available in ethnic food shops or fair trade markets. In India they use it as a snack, fried in coconut oil, or crumble it on rice or other preparations.

Papadum or papad are traditionally prepared with various types of legumes. Black mung beans, chickpea flour, lentil flour etc.

Ruam

1 Ua li cas	Mix together the flour, hwj txob, 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 Ua li cas	Knead the dough by hand for about 5 feeb, 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. With a rolling pin (or by hand) then form circles of bread of about 15cm in diameter: roll out the dough until it forms very fine discs.
3 Ua li cas 120	Sprinkle each Papadum with black pepper (saj) thiab, with the help of a spatula, transfer each bread onto a sheet of parchment paper. Let them dry for 2 teev (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 Ua li cas	The traditional cooking of Papadum involves cooking in the oven at 150 minyuam 20-25 feeb, but if you prefer you can quickly fry them in a pan with vegetable oil.
5 Ua li cas	Eat them hot!

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Oct 26th, 2025

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Aperitif	Appetizer
Nqaij nyuj	Noj tshais
Brunch	Ncuav
Carnival	Cheese

	240 g Black Bean Flour (or lentils or chickpeas)
	1 teaspoon ground Txob
	1 kawg Cumin Seeds Powder
	1/2 kawg Ntsev
	1 clove Qej
	0.25 ml + 1 zauv teb Dej
	For Frying
	Noob roj

Indian Papadum los yog Papad

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For Frying

Qhia

Ruam

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