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

Ngaahi fotunga:

Cuisine:

'Initia

30
'Oku hoko 'a e 4
Faingofua

Ngaahi me'a

240 l Black Bean Flour
(or lentils or chickpeas)
1 teaspoon ground Pepa 'uli'uli
1 sepuni ti Cumin Seeds Powder
1/2 sepuni ti Soleki
1 ʻofa Garlic
0.25 ml + 1 tablespoon Vai
For Frying
Hako 'o e lolo

Ngaahi fakahinohino

Papadum lahi e ngaahi hingoa: ʻoku nau ui ia ko e tangataʻeiki, pappad, poppadum mo e pappadam, ka ʻoku tatau maʻu pe ʻa e founga fakahinohino. ʻOku, ʻuluaki, ha faʻahinga wafer, pe mā, mo ha crunchiness lelei. Angamaheni ʻo e fakatonga ʻo ʻInitia, ʻoku kamata ke hā mai foki ʻa e teuteu ko ʻení ʻiate kitautolu, maʻu ʻi he ngaahi falekoloa meʻakai fakamatakali pe maketi fefakatauʻaki. ʻOku nau fakaʻaongaʻi ia ʻi ʻInitia ko ha kiʻi kai maʻamaʻa, fakapaku ʻi he lolo Niu, pe popo ia ʻi ha laise pe ngaahi teuteu kehe.

ʻOku angamaheni ʻaki hono teuteuʻi Papadum pe tangataʻeiki ʻaki ha faʻahinga legumes kehekehe. Piini mung ʻuliʻuli, chickpea mahoaʻa, lentil mahoaʻa mo e ala meʻa pehe.

Ngaahi sitepu

1 Fai 'e	Mix together the flour, pepa, 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. Kapau ʻe fie maʻu, add a little water at a time).
2 Fai 'e	Knead the dough by hand for about 5 miniti 'e, 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. 'I he PIN teka (or by hand) then form circles of bread of about 15cm in diameter: roll out the dough until it forms very fine discs.
3 Fai 'e 120	Sprinkle each Papadum with black pepper (ke nau 'ahi'ahi'i) mo e, with the help of a spatula, transfer each bread onto a sheet of parchment paper. Let them dry for 2 houa 'e (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 Fai 'e	The traditional cooking of Papadum involves cooking in the oven at 150 ° ki fekau'aki mo e 20-25 miniti 'e, but if you prefer you can quickly fry them in a pan with vegetable oil.
5 Fai 'e	Eat them hot!

Fili 'a e founga feime'atokoni

Māʻasi 2, 2026

Toe vakai'i 'a e founga

'I ai ka 'oku 'ikai ha toe vakai'i ki he founga ko 'eni, faka'aonga'i ha foomu 'i lalo ke hiki ai ho'o toe vakai'i

Ngalo ho'o lea fufuu? Toe ʻave ʻa e ʻīmeili fakapapauʻí?

Aperitif	Appetizer
Pulu	Ma'u me'atokoni pongipongi
Brunch	Keke
Carnival	Siisi

	240 l Black Bean Flour (or lentils or chickpeas)
	1 teaspoon ground Pepa 'uli'uli
	1 sepuni ti Cumin Seeds Powder
	1/2 sepuni ti Soleki
	1 ʻofa Garlic
	0.25 ml + 1 tablespoon Vai
	For Frying
	Hako 'o e lolo

Kau ʻInitia Papadum pe tangataʻeiki

Vahevahe ia 'i ho'o kulupu fengaue'aki fakasosiale:

Ngaahi me'a

Faka'ilonga'i 'a e founga ko 'eni

Ngaahi me'a

For Frying

Ngaahi fakahinohino

Ngaahi sitepu

Toe vakai'i 'a e founga

Fekau'aki mo e founga feime'atokoni:

Tanaki atu ho'o fakamatala Kaniseli 'a e tali