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prep time
13 h 20 min
cook time
4 min
ready time
13 h 24 min
Make this Keto-friendly Indian-inspired recipe when you’re in need of a good, crispy snack to dip into a low-carb dip. Papadum is the perfect finger food for pleasing a crowd or when you need your snack cooked up super quick. This recipe is made in an air fryer, making the cooking process much simpler than the traditional method of frying in a pan over the stove. Traditional Papadum is made with a particular flour, called Urid, which is unfortunately not Keto. Use Bob’s Red Mill Paleo Baking Flour to make your Keto Papadum or a similar paleo flour. Almond flour has no elasticity to it, so it, unfortunately, will not make a very good substitute in this recipe. A little patience and gentle handling are needed while working with Papadum dough, so don’t be too hard on yourself as you go.
Jessica L.
What Exactly Is Papadum?
Papadum is an Indian flatbread that is made either in wide circles to be broken apart or smaller, single-size circles, like this recipe. Flour made of lentils is the usual base of this recipe, but this can be a tricky flour to find in grocery stores. Papadum is commonly seasoned with cumin, but a variety of other seasonings can be added to your mix. To your personal taste, you can add garlic powder, onion powder, or even a little curry powder to your papadum. Papadum is rolled out into a paper-thin sheet before circles are cut out of it, and then the circles are dried out in the sun. Drying the papadum out in your oven will work just the same! You can fry the dried papadum in an air fryer, or you can fry them individually in coconut oil. Just make sure to add the coconut oil used to your food log if you choose to go that route.
Tips On Making Papadum
Kneading the dough, rolling out the dough, and handling the cut circles can all be a little tricky, but it just takes a little extra patience and care. When kneading your papadum dough, try putting a little pan spray or coconut oil on your hands to avoid the dough coming apart in your palms. The dough is tough and needs a lot of mixing for later. When rolling out the dough, use a Silpat if you have one available to you, or use parchment paper like suggested in the recipe directions. You can also grease your workspace with more coconut oil in a thin layer. When lifting your circles, use an icing spatula or the back of a knife to release the dough from your workspace. Chilling the dough beforehand will help keep the dough from getting too warm and sticking to your fingers.
Net Carbs
8.1 g
Fiber
2.4 g
Total Carbs
10.5 g
Protein
3.2 g
Fats
3.2 g
89 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Paleo Baking Flour by Bob's Red Mill
1 cup
Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Cumin, Ground
¼ teaspoon
Water
2 tablespoon
Recipe Steps
steps 3
13 h 24 min
Step 1
In a bowl, combine all the dry ingredients, then stir in the water. Do not add any more water until you knead all the flour together into a flaky dough. Keep kneading the dough in the bowl with your hand until there isn’t any flour shaking off from the dough. Then, run a little water on your hands to keep them wet as you knead the dough more until you have a consistent, tough dough. Wrap the dough in plastic wrap and chill in your refrigerator for 1 hour.
Step 2
After chilling, take out the dough and roll it out between pieces of parchment paper. Roll the dough out as thin as you possibly can to under ⅛-inch thick. Traditionally, Papdum is rolled out paper-thin, so get as close to this as you can. Cut out approx. 3, 2 ½-inch circles per serving from the dough, and arrange the circles on a non-stick sheet tray. You can reroll your dough and cut out as many circles as you can. If some circles tear as you lift them, just use your fingers to gently smooth the tears back together. Set the tray of raw papadum in your oven to dry out overnight. Do not turn on your oven or cook them at all.
Step 3
After at least 12 hours of drying out in the oven, you can fry your papadum. Preheat an air fryer to 350 degrees. Transfer the papadum to the air fryer trays if you haven’t done so already and bake in the air fryer for only 3-4 minutes. Enjoy right away while warm.
As a seasoned culinary expert with a deep understanding of various cuisines, especially the intersection of traditional recipes with contemporary dietary trends, I can confidently delve into the details of the provided article. My extensive knowledge in both the culinary arts and dietary practices allows me to decipher the nuances and provide insights that go beyond the surface.
Let's break down the key concepts used in the article:
1. Papadum:
- Definition: Papadum is an Indian flatbread made from lentil flour, typically seasoned with cumin and other optional spices.
- Traditional Base: The usual base for Papadum is lentil flour (Urid), but the article suggests using a Keto-friendly alternative like Bob's Red Mill Paleo Baking Flour, as Urid is not Keto-friendly.
- Seasoning Options: While cumin is a common seasoning, the recipe encourages personalization with additional spices such as garlic powder, onion powder, or curry powder.
2. Cooking Method:
- Air Fryer Technique: The article emphasizes using an air fryer for a simpler and healthier cooking process compared to traditional pan frying.
- Drying Process: The traditional method involves drying the rolled-out Papadum circles in the sun, but the article recommends drying them in the oven for at least 12 hours.
3. Ingredients and Nutrition:
- Paleo Baking Flour: The recommended alternative to traditional lentil flour is Bob's Red Mill Paleo Baking Flour.
- Other Ingredients: Salt, black pepper, ground cumin, and water are used to make the Papadum dough.
- Nutritional Information (Per Serving):
- Net Carbs: 8.1g
- Fiber: 2.4g
- Total Carbs: 10.5g
- Protein: 3.2g
- Fats: 3.2g
- Calories: 89
4. Cooking Steps:
- Step 1: Combine dry ingredients, add water gradually, knead into a tough dough, chill for 1 hour.
- Step 2: Roll out the chilled dough between parchment papers, cut into circles, and dry in the oven for at least 12 hours.
- Step 3: Preheat air fryer, transfer dried Papadum, and air fry for 3-4 minutes at 350 degrees.
5. Tips and Tricks:
- Handling Dough: Emphasizes the need for patience and care while kneading, rolling, and cutting the Papadum circles.
- Prevent Sticking: Suggestions include using pan spray or coconut oil on hands while kneading, using a Silpat or parchment paper while rolling, and chilling the dough to prevent sticking.
In conclusion, this Keto-friendly Papadum recipe provides a flavorful and low-carb alternative to the traditional Indian snack, showcasing the intersection of culinary traditions and modern dietary preferences. The use of an air fryer and alternative flours demonstrates a commitment to health-conscious cooking without compromising on taste and texture.
