Ingredients: 2 cups garbanzo bean (chick-pea), flour, 1 tsp. cracked or coarsely ground black pepper, 1 tsp. ground cumin seed, salt to taste, 1 clove garlic pressed, 1/4 cup & 1 tbsp. water, cayenne for dusting tops, oil for frying (optional)
Method:
1. Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor.
2. Mix thoroughly until the spices are evenly distributed.
3. Add the garlic and mix well.
4. Add enough of the water to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional tbsp. water. (The dough should be fairly stiff and dry. If it is too wet, it will not roll well)
5. Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor. The dough should be smooth.
6. With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.
7. With a sharp knife, cut the cylinder into 1/2-inch thick slices.
8. Place each slice on a lightly oiled surface.
9. Lightly oil the top of the slice and then roll out into a very thin circle about 6-7" in diameter. Papadams must be rolled extremely thin, maximum 1/16".
10. Dust the tops of each papadam with cayenne pepper.
11. Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets.
TO BAKE: To bake them in a 300 F. oven for about 15 to 25 minutes, or until crisp and dry. The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough. Cool them on a rack.
OR TO FRY (More Authentic): First allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200 F.) for 1 to 2 hours, turning occasionally. Dry the papadams until they are just slightly flexible and show no moisture. They should not brown or bake, however.
When ready to serve, heat about 1/8 inch of oil in a large skillet. The oil should be hot, but not smoking. One at a time, drop the papadams into the hot oil. Turn the papadam when it begins to curl at the edges. It will quickly fry and become crisp. Remove it before it turns brown.
Cool and drain the papadams on paper towels. Eat them immediately.
BON APÉTIT.....
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