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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Beans have a soul." -Pythagoras

The refrigerator light goes on...

I love papadum. This Indian bread (cracker) made with lentil or chickpea flour is crispy, light, and airy. The best ones that I have had were in London and on the last trip there I promised myself that I would come home and make them. Papadumá╗

 

 

Papadum (Papad)



Servings = 4 | Serving size =4 crackers

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe also requires making Roasted Garlic

This recipe makes good leftovers. Store tightly sealed in the pantry for 2-3 days.

2 cups chickpea flour
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp salt
2 Tbsp water
3 cloves roasted garlic (optional)

several Papadum in a ceramic basket
Place the chickpea flour, pepper, cumin, and salt in a mixing bowl and mix together thoroughly.

Add the water and knead the dough until it begins to stiffen into a ball.

If you are using the optional roasted garlic, mash the garlic until smooth and add it to the dough. Knead it into the dough until well incorporated.

If you are not using the roasted garlic, you may need to add another 1-3 teaspoons of water to create a firm dough.

Roll the dough into a ball and cut into 16 pieces, then roll the pieces into individual small balls.

Spray a sheet of waxed paper lightly with oil. Place each ball on the waxed paper, fold the waxed paper in half over the balls, and using a rolling pin or the flat of a pan, roll or press each ball into a flat disc about 3-4 inches in diameter.

Remove each disc from the wax paper and set on a dry cutting board.

When ready to cook, place a nonstick pan or griddle over high heat. When drops of water dance on the surface, the pan is ready. Reduce the heat to medium-high and place the Papadums on the griddle.

As the Papadums cook, they will become lighter in color: they are drying out. Small air pockets may form; this is a good indication that they're ready to be turned. Turn them over and continue cooking until they are a uniform light color and are light and crisp.

You may keep them in a warm oven until the rest of your meal is ready to serve.

Nutrition Facts

Serving size = 4 crackers

Servings = 4

.

Amount Per Serving

Calories 182 Calories from Fat 28
  % Daily Value
Total Fat 3g 5%
    Saturated Fat <1g 2%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 174mg 7%
Total Carbohydrates 28g 9%
    Dietary Fiber 5g 17%
    Sugars 5g  
Protein 10g  
Vitamin A 1% Vitamin C 2%
Calcium 3% Iron 14%
Vitamin K 4 mcg Potassium 403 mg
Magnesium 78 mg