I've written about my good friend, Nikita, in past posts. A terrific cook who is generous with her time, she taught a semi-unruly group of 15 kids how to make samosas and cilantro chutney for Purple Asparagus, which I documented in Samosa Madness! She recently took on the far easier task of teaching me and a fellow school friend to make pappads.
If you've been to an Indian restaurant, you've had the deliciously wafer thin pappadums often paired with the tart cilantro chutney or the sweet tamarind version. Pappads are similar, but are instead from northern India, made of legume flour, and are grilled, not fried. Chip-like, lower in fat, papads are an amazingly delicious treat.
Many months ago, Nikita had promised to show me how to make these delectable little snacks, but we needed a hot, sunny day since the pappads traditionally dry on large sheets in the hot Indian sun. This summer has provided its fair share and so the three of us spent the morning pounding and rolling in Nikita's sunny mid-rise condo with a few calls to India and Nikita's mom for advice. A fun morning of gabbing culminated in a barbecue as the boys returned.
Nikita dropped off a package of the dried only a few weeks back. Serving them multi-culturally with hummus and baba ghanoush, I've eaten all but one. Thankfully, Nikita, always generous, supplied me with another batch sent from India.
Pappads
1.5 pound mung dal flour
1.5 pound urad dal flour
1.5 tablespoons baking soda
3 tablespoons kosher salt
1.5 tablespoons coarsely ground black pepper
scant teaspoon asefitada
cumin water (1 teaspoon cumin seeds boiled in 2 cup water) - uses for kneading the dough
canola or olive oil for rolling out the papads
Mix together the first six ingredients in an electric mixer fitted with a dough hook (Nikita used a bread machine to knead the mixture). Add enough water to make a dry dough.
Knead for 10 to 15 minutes. Remove large chunks of dough from the mixer and beat with a rolling pin until the dough is softened and pliable.
Tear the dough into large chunks. Roll them into logs and oil them.
Roll each log as thinly as possible without tearing. Set out the circles onto a tarp or clean sheet in a warm sunny place. Let dry.
When the circle starts to curl up, flip and dry the other side.
When the pappadums are dried, package them carefully in a bag.
You can cook the pappadums by grilling them or microwaving them for 45 seconds on high. They're done when they're lightly browned and very crisp.
1.5 pound mung dal flour
1.5 pound urad dal flour
1.5 tablespoons baking soda
3 tablespoons kosher salt
1.5 tablespoons coarsely ground black pepper
scant teaspoon asefitada
cumin water (1 teaspoon cumin seeds boiled in 2 cup water) - uses for kneading the dough
canola or olive oil for rolling out the papads
Mix together the first six ingredients in an electric mixer fitted with a dough hook (Nikita used a bread machine to knead the mixture). Add enough water to make a dry dough.
Knead for 10 to 15 minutes. Remove large chunks of dough from the mixer and beat with a rolling pin until the dough is softened and pliable.
Tear the dough into large chunks. Roll them into logs and oil them.
Roll each log as thinly as possible without tearing. Set out the circles onto a tarp or clean sheet in a warm sunny place. Let dry.
When the circle starts to curl up, flip and dry the other side.
When the pappadums are dried, package them carefully in a bag.
You can cook the pappadums by grilling them or microwaving them for 45 seconds on high. They're done when they're lightly browned and very crisp.
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