Papadum Lentil Crackers Recipes

Steps:

• Line a plate with paper towels. Pour a shallow layer of canola oil in a large sauté pan or skillet and heat over high heat until it ripples.
• Fry the papadum sheets one at a time until crispy, about 30 seconds. There's no need to flip them, as they are so thin. Transfer to the paper towel-lined plate to absorb excess oil, then cool to room temperature. Store in an airtight container at room temperature for up to 2 days.
• Heat the sunflower oil in a medium saucepan over high heat until it ripples. Add the onion, garlic, curry, cardamom, ginger, salt, and pepper and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
• Reduce the heat to medium, add 3 cups water and the lentils, and cook, stirring occasionally, until the lentils are tender, about 15 minutes. Set aside to cool fully.
• Transfer the lentil mixture to a blender with the remaining ingredients and blend until smooth. Serve with papadum pieces or store in an airtight container in the refrigerator for up to 3 days.

Steps:

• Heat the oil in an Indian kadhai or a deep-fryer to a depth of 2 inches. When the oil is hot to 375 F degrees, drop one wafer into the oil. The wafer will turn several shades lighter and expand considerably, this will take about 5 seconds. Remove with a pair of tongs and drain on paper towels. Fry all the wafers the same way.

Steps:

• 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 300F 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 200F) 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 and eat them immediately.

Steps:

• Preheat oven to 300 F.
• In a food processor, process all ingredients.
• Lightly oil a baking sheet.
• Spread mixture, as thin as possible on baking sheet.
• Score mixture with knife to mark desired cracker size before baking.
• Bake for 30 minutes or longer in making thicker crackers). Remove from oven and let cool.

Steps:

• Heat about 1 1/2 inches oil in a wok or 4- to 5-quart heavy pot over high heat until a tiny piece of pappadam dropped in oil quickly bobs to surface and expands (about 350°F).
• Reduce heat to medium-high. Slip 1 pappadam into oil and let it expand to its full size and turn light brown, 10 to 30 seconds. Using tongs, flip it over quickly and fry other side until light brown. Transfer to paper towels to drain. Repeat with remaining pappadams. (If pappadams don't expand immediately, oil is too cool; if they brown too quickly, oil is too hot.)