Easy East Indian Poppadoms Recipe Made With Chickpeas (Papadam)

Easy East Indian Poppadoms Recipe Made With Chickpeas (Papadam)

This easy East Indian poppadoms recipe made with chickpeas (Papadam) is quick to prepare and high in protein making it healthy. This popular East Indian Poppadom bread is also known as Poppadoms chips or Papadam, it is a thin and crispy flatbread that is either fried or baked then eaten as is, with a dip or served along East Indian food dishes.

This Papadam recipe is made with simple such as chickpeas but you can also use garbano bean or Urad flour to make it. What’s great about his flatbread is that it’s healthier than traditional Indian wheat based flatbread like the naan and roti. If you want spicy poppadom, you have the option of adding a sprinkle of cayenne pepper onto the poppadoms before frying or baking.

Ingredients To Make Poppadoms (Papadams)

  • 2 cups chickpea flour or (Urad Flour)
  • 5 tablespoons water
  • 3 teaspoon ghee
  • 2 minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • Cooking Spray or (oil for coating frying pan)
  • 1 teaspoon cayenne pepper powder (for garnishing) optional

How To Make Poppadoms (Papadam)

  1. Combine all the ingredients into a large bowl and mix with a spatula until the mixtures turns into a thick pasty dough mass.
  2. Using your hands, knead the poppadom dough in the bowl for about 5 minutes. The dough should be fully homogeneous.
  3. Flour a working surface either either chickpea flour or regular flour.
  4. Divide the poppadom dough into small golf ball pieces and slight round them. If the dough is sticky, coat your hands with some oil or dust with flour to prevent the dough from sticking.
  5. Using a rolling pin, roll out each piece into a thin round disk.
  6. Repeat until all the pieces are rolled out.
  7. To Fry The Poppadoms – Add a little bit of oil to a non stick skillet or use cooking spray. Preheat a skillet on medium heat, once hot add the poppadom and season the top with a sprinkle of cayenne pepper (optional), cook each side for about a minutes or until firm and crisp.
  8. To Bake The Poppadoms – Preheat the oven to 160ºC (320ºF) and line 2 baking trays with parchment paper and spray with some pan release or brush some oil.
  9. Place Poppadoms onto each tray, depending the size of your tray, you should be able to fit at least 2 pieces per tray and a little oil onto the tops to help crisp them up during baking.
  10. Bake the Poppadoms for about 20-25 minutes or until dry and crispy. If you baking 2 trays at a time, alternate then after 10 minutes.
  11. Once baked, remove from the oven and allow to cool.
  12. Enjoy!
Poppadoms Papadam

East Indian Poppadoms Recipe (Papadam)

This Papadam recipe (Poppadoms) is made with simple ingredients like chickpea flour but you can also use garbano bean or Urad flour to make it. What great about his flatbread is that it’s healthier than traditional Indian wheat based flatbread like the naan and roti.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Bread, Side Dish, Snack
Cuisine East Indian, Indian
Servings 4 people
Calories 70 kcal

Ingredients
  

  • 2 cups chickpea flour or Urad Flour
  • 5 tablespoons water
  • 3 teaspoon ghee
  • 2 minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • Cooking Spray or oil for coating frying pan
  • 1 teaspoon cayenne pepper powder for garnishing optional

Instructions
 

  • Combine all the ingredients into a large bowl and mix with a spatula until the mixtures turns into a thick pasty dough mass.
  • Using your hands, knead the poppadom dough in the bowl for about 5 minutes. The dough should be fully homogeneous.
  • Flour a working surface either either chickpea flour or regular flour.
  • Divide the poppadom dough into small golf ball pieces and slight round them. If the dough is sticky, coat your hands with some oil or dust with flour to prevent the dough from sticking.
  • Using a rolling pin, roll out each piece into a thin round disk.
  • Repeat until all the pieces are rolled out.
  • To Fry The Poppadoms – Add a little bit of oil to a non stick skillet or use cooking spray. Preheat a skillet on medium heat, once hot add the poppadom and season the top with a sprinkle of cayenne pepper (optional), cook each side for about a minutes or until firm and crisp.
  • To Bake The Poppadoms – Preheat the oven to 160ºC (320ºF) and line 2 baking trays with parchment paper and spray with some pan release or brush some oil.
  • Place Poppadoms onto each tray, depending the size of your tray, you should be able to fit at least 2 pieces per tray and a little oil onto the tops to help crisp them up during baking.
  • Bake the Poppadoms for about 20-25 minutes or until dry and crispy. If you baking 2 trays at a time, alternate then after 10 minutes.
  • Once baked, remove from the oven and allow to cool.
  • Enjoy!
Keyword East Indian Papadam recipe, East Indian Poppadom Recipe, Papadam, Papadams, Papadams Recipe, Poppadom, Poppadom Chips, Poppadom Chips Recipe, Poppadoms, Poppadoms Recipe, Poppadoms Recipe With Chickpea Flour, Poppadoms Recipes With Urad Flour


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