Pappadums

Makes a lot Prep Time 20 minutes   Cook Time Unknown  Rated:

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 stay at home travel during these weird times!

And then I suggest you start with these! Happy Munching!

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Need

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!)

Served with

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