I love these! We can pretty well leave it there. Other than to say I don't really like commercial papadums. We came up with this last minute to go with some curry or other in our wonderful Currying Flavour cookbook, available in e format or as a printed book. Go get yours. You will not be disappointed. It is packed with flavour and colour and inspiration for you to stay at home and eat great food for less.
And then I suggest you start with these! Happy Munching!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams besan flour
- 1/2 Teaspoon nigella seeds
- 100 Grams warm water
- Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes BUY
Do
- 1
Place besan flour, nigella seeds, water and salt into the Thermomix bowl. Mix 6 sec/speed 6. Knead 3 min/Interval.
- 2
Tip dough out onto an oiled silpat mat. Divide dough into 8 balls. Roll each out with a rolling pin until about 1/2cm thick. Using extra oil as needed.
- 3
Feed through a pasta roller until the thinnest setting before dough starts to tear. It was the second thinnest setting on mine.
- 4
Continue with remaining dough.
- 5
Heat up EVOO in a saucepan. You want enough oil so the papadums can float.
- 6
Break off pieces of dough and drop in hot oil (rustic is the new round). Turn over once the papadum is covered in bubbles then cook till golden.
- 7
Remove using tongs and drain on paper towel. Salt well and eat immediately! (Then make another batch!)
