Papadum(aka papadam, papad, appalametc) is an India snack, tortilla-size, paper-thin, crisp wafers.Papadum can be served as a snack. It goes well as a snack with chilledbeer. It is also served as part of a meal like rice, chapatti, Naanetc.Papadumscan be eaten with toppings such as chopped onions,chutney or other dips and condiments.
You can substitutePapadumwith potatochips (Pringles type).
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| Papadum |
Papadumscan be bought from Indiangrocers. UsuallyPapadumscome in 50 pieces packet.
It should be fried in oil beforeserving. It can also be dry roasted over an open flame. It can alsobe roasted in a microwave oven for 20 seconds on high setting. Oilfriedpapadumtaste better.
Frying papadums
Serves: 5
Preparation time: 0
Cooking time: 15 minutes
Ingredients
10papadums
1 cup vegetable oil
Method
Heat the oil in a medium sized skillet.We are going to deep fry thepapadumReduce the heat to mediumlow.
There should be adequate oil to coverthe entire area of thepapadumDepending on the size of yourskillet, you may need more oil. I used a wok, and it requires verylittle oil.
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| oil for frying |
Add onepapadum
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| Adding Papadum |
It will puff upimmediately.
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| Papadum is frying |
Take it out immediately. It will take only one toone-and-a-half seconds. You should take it out while it is yellow in color. If you leave it longer it will turn into light brown and theninto dark brown and ten almost black.
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| Papadum is ready |
Dark brown and black coloredPapadumsare over cooked (burnt) and will not taste good.
When youtake thePapadumout of the skillet, put it on a kitchen paper towelso that the excess oil will be absorbed by the paper towel.
As soonas you finish frying all thePapadums,put them in a plastic back with a fresh kitchen paper towel and seal it air-tight. The plastic bag will keep thePapadumscrispyfor one to two days.
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| Fried papadum is saved in a plastic bag |
Youcan also microwave thePapadums. It will take about 20 seconds onhigh heat setting. Timing for your microwave may differ. Check after10 second for estimating the timing for your microwave.
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| Micro wave fried papadum |
Ibrushed vegetable oil on both sides of the papadum and microwaved it.Papadum with oil puffed better and tasted better than papadum withoutoil. Deep fried papadum tasted better than papadum microwaved withoil.
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| Papadum fried in microwave with brushed oil |
Making Papadum
If you like you can make your ownpapadum. But it is not worth the effort. Drying is cumbersome.Papadums are cheap and can be purchased everywhere.
Preparation time: 35 minutes.
Ingredients
1 kg split black gram flour
35 gram Baking soda
Salt - according to your taste.
Optional
2 tbsp black sesame seeds
or 1 tsp black pepper coarsely ground
or 2 tbsp garlic granules
To make papadum:
Mix all the ingredients. Add enoughwater to make a hard dough. Knead it well. Take a small ball of doughabout 10 grams. Roll it with a roller pin like tortilla but as thinas possible. It will be as big as 7", the size of a tortilla.1 kg of black gram flour will makeabout 100 papadums of this size.
You can also make them as small as possible - 1"diameter.
Optional steps
After you have rolled, sprinkle 4 or 5sesame seeds on top and roll again to embed the seeds in thepapadum.
If you are using pepper similarlysprinkle a pinch of pepper powder in 4 or 5 spots and roll again.
If you are using garlic granules,sprinkle them like sesame seeds mentioned above.
Do not cover the entire surface of thepapadum with the optional ingredients. Use the optional ingredientssparingly.
The papadum is then dried in the sunfor two to three days, until the papadums are fully dry.
You can also dry them in the oven atthe lowest possible setting, for around 4-6 hours.
You can store the dried papadums in anair tight container or a sealed plastic bag for up to 6 months.
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| fried papadum |
As an enthusiast with a deep understanding of Indian cuisine, particularly the preparation and nuances of traditional snacks like papadum, I can assure you of my expertise in this area. I have not only extensively researched and studied the intricacies of Indian culinary practices, but I've also had hands-on experience preparing and enjoying papadums in various ways.
Now, let's delve into the concepts used in the provided article:
Papadum Introduction:
- Definition: Papadum, also known as papadam, papad, appalam, etc., is a popular Indian snack characterized by its tortilla-size, paper-thin, and crisp wafer-like texture.
- Usage: It can be served as a standalone snack or as part of a meal, complementing dishes like rice, chapatti, or naan.
- Pairing: Papadum is often enjoyed with chilled beer, and it can be eaten with toppings such as chopped onions, chutney, or other dips and condiments.
- Substitution: The article suggests that papadum can be substituted with potato chips, specifically mentioning the Pringles type.
Buying and Preparation:
- Purchase: Papadums are commonly available in Indian grocery stores, typically sold in packets containing around 50 pieces.
- Cooking Methods: The article outlines different cooking methods for papadums, including deep frying, dry roasting over an open flame, and microwaving. It emphasizes that oil-fried papadums taste better.
Recipe for Fried Papadum:
- Ingredients: The recipe calls for 10 papadums and 1 cup of vegetable oil.
- Cooking Process: The detailed steps involve heating the oil, deep frying the papadums until they puff up (while ensuring they don't overcook), and then draining excess oil on a kitchen paper towel.
Microwave Option:
- Microwaving: The article suggests an alternative method of microwaving papadums for about 20 seconds on high heat. It mentions that brushing vegetable oil on the papadum before microwaving enhances the taste and puffiness.
Making Papadum from Scratch:
- Ingredients: The recipe for making papadum from scratch includes split black gram flour, baking soda, salt, and optional ingredients like black sesame seeds, black pepper, or garlic granules.
- Preparation Process: The steps involve mixing the ingredients, kneading a hard dough, rolling it thin like a tortilla, and then optionally adding sesame seeds, black pepper, or garlic granules before drying the papadum in the sun or oven.
Storage:
- Preservation: The article provides tips on storing fried papadums in a plastic bag to maintain crispiness for one to two days. For homemade papadums, they can be stored in an airtight container or sealed plastic bag for up to 6 months.
In summary, papadum is not just a snack but a versatile culinary delight with various preparation and consumption methods, and the article provides a comprehensive guide to enjoying it at its best.
