INGREDIENTS

INSTRUCTIONS

"Papadams are delicious, spicy Indian crackers that traditionally require
many ingredients and take days to make. They are prepared ahead in quantity
and deep fried just before serving. This is a simplified version. It still
requires time, but the results are worth it. It is not the easiest of
recipes, so if you don't have a perfect result the first time, try again.
You will be glad you did.
Stir together the flour, pepper, ground cumin seed, and salt in a large
bowl or in the food processor. Mix thoroughly until the spices are evenly
distributed. Add the garlic and mix well. Add enough of the water to form a
dough that will hold together in a cohesive ball. If necessary, add up to 1
additional Tablespoon water. The dough should be fairly stiff and dry. If
it is too wet, it will not roll well.
Knead the dough for about 5 minutes by hand or pulse for about 15 seconds
in the food processor. The dough should be smooth.
With your hands, shape the dough into a cylinder or log about 2 inches
thick and 6 inches long. With a sharp knife, cut the cylinder into 1/2-inch
thick slices.
The next step uses oil, so do not use your pastry cloth and rolling pin
sleeve. Place each slice on a lightly oiled surface. Lightly oil the top of
the slice and then roll out into a very thin circle about 6 or 7 inches in
diameter. Papadams must be rolled extremely thin, maximum 1/16 inch. If the
dough sticks to your rolling pin, gently pull it off. Dust the tops of each
papadam with cayenne pepper.
Using a metal spatula to loosen the edges of the papadams from the rolling
surface, carefully place them on large baking sheets. The traditional
method for preparing and frying papadams is described below. You can also
bake them in a 300~F. oven for about 15 to 25 minutes, or until crisp and
dry. The cooking time may vary beyond this range depending upon the
thickness and moisture in the rolled dough. Cool them on a rack.
To prepare the papadams in an authentic manner, don't bake them. First
allow them to dry by leaving them in the sun for a few hours or by placing
them in a very low oven (less than 200~F.) for 1 to 2 hours, turning
occasionally. Dry the papadams until they are just slightly flexible and
show no moisture. They should not brown or bake, however. At this point,
the papadams may be stacked flat and stored in an airtight container until
needed. They  will keep for months if stored properly.
When ready to serve, heat about 1/8 inch of oil in a large skillet. The oil
should be hot, but not smoking. A drop of water flicked into the skillet
should sizzle immediately. One at a time, drop the papadams into the hot
oil. Turn the papadam when it begins to curl at the edges. It will quickly
fry and become crisp. Remove it before it turns brown.
Cool and drain the papadams on paper towels. Eat them immediately. Yield:
12.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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