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

Mau raveʻa:

Cuisine:

Fenua

30
Ua tavini i te 4
Mea ohie

O

240 g Black Bean Flour
(or lentils or chickpeas)
1 teaspoon ground Black Pepper
1 taipu Cumin Seeds Powder
1/2 taipu Roto
1 e mea ha'ie Garlic
0.25 ml + 1 tablespoon Pape
No te farai
Hinu no te huero

Te mau aratairaa

E rave rahi i'oa to papadum: ua pii ratou i te papa'i, te mau taata tei ore i haere mai, poppadum e te idam, hoê â râ huru ta te rave'a. Ito ay, a tahi i te taatoaraa, e huru kee pa'a auri, e aore râ, e aore râ, te, ma te au maitai. I matarohia i te pae apato'a no Initia, te haamata atoa nei teie faaineineraa i te itehia i roto ia tatou, e roaa i roto i te mau fare toa e aore râ, te mau fare toa e aore râ te mau makete tapihooraa. I te fenua Inidia, te faaohipa nei ratou i te reira ei tamaaraa, tupa'ipa'i i roto i te mori haari, e aore râ e marua i ni'a i te raiti e aore râ i te tahi atu mau faaineineraa.

Ua faaineinehia te papadum e aore râ papa papa e te mau huru papa'i rau. Pĭpĭ ereere, chickpea faraoa ota, te faraoa ota e te tahi atu.

Te mau taahiraa

1 Rave	Mix together the flour, pepper, 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 Rave	Knead the dough by hand for about 5 minuti, 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. Ma te i pine (or by hand) then form circles of bread of about 15cm in diameter: roll out the dough until it forms very fine discs.
3 Rave 120	Sprinkle each Papadum with black pepper (no te tamata) e te, with the help of a spatula, transfer each bread onto a sheet of parchment paper. Let them dry for 2 hora (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 Rave	The traditional cooking of Papadum involves cooking in the oven at 150 ° no no nia i te 20-25 minuti, but if you prefer you can quickly fry them in a pan with vegetable oil.
5 Rave	Eat them hot!

Rave i maitihia

Aug 27th, 2023

Recipe Reviews

Te vai nei te aita e hiopoa no teie recipe ra, a faaohipa i te hoe api parau i raro nei no te papai i te hiopoaraa i to outou

Moʻe te tao huna?

Aperitif	Appetizer
Puaatoro	Tamaaraa i te poipoi
Brunch	Afairaa
Carnival	Pata

	240 g Black Bean Flour (or lentils or chickpeas)
	1 teaspoon ground Black Pepper
	1 taipu Cumin Seeds Powder
	1/2 taipu Roto
	1 e mea ha'ie Garlic
	0.25 ml + 1 tablespoon Pape
	No te farai
	Hinu no te huero

Papa'i e aore râ papa

Faaite i te reira i nia i ta outou faanahoraa sotiare:

O

Tapao taioraa i teie recipe

O

No te farai

Te mau aratairaa

Te mau taahiraa

Recipe Reviews

Te rave:

Faarahi atu a i to outou manao Faaore i te mau pahonoraa