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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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, 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!)
