| 1 | "papadams are delicious, spicy indian crackers that traditionally require many ingredients and take days to make. |
| 2 | They are prepared ahead in quantity and deep fried just before serving. |
| 3 | This is a simplified version. |
| 4 | It still requires time, but the results are worth it. |
| 5 | It is not the easiest of recipes, so if you don"t have a perfect result the first time, try again. |
| 6 | You will be glad you did. |
| 7 | Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor. |
| 8 | Mix thoroughly until the spices are evenly distributed. |
| 9 | Add the garlic and mix well. |
| 10 | Add enough of the water to form a dough that will hold together in a cohesive ball. |
| 11 | If necessary, add up to 1 additional tablespoon water. |
| 12 | The dough should be fairly stiff and dry. |
| 13 | If it is too wet, it will not roll well. |
| 14 | Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor. |
| 15 | The dough should be smooth. |
| 16 | With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long. |
| 17 | With a sharp knife, cut the cylinder into ?inch thick slices. |
| 18 | The next step uses oil, so do not use your pastry cloth and rolling pin sleeve. |
| 19 | Place each slice on a lightly oiled surface. |
| 20 | Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter. |
| 21 | Papadams must be rolled extremely thin, maximum 1/16 inch. |
| 22 | If the dough sticks to your rolling pin, gently pull it off. |
| 23 | Dust the tops of each papadam with cayenne pepper. |
| 24 | Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets. |
| 25 | The traditional method for preparing and frying papadams is described below. |
| 26 | You can also bake them in a 300°F. |
| 27 | Oven for about 15 to 25 minutes, or until crisp and dry. |
| 28 | The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough. |
| 29 | Cool them on a rack. |
| 30 | To prepare the papadams in an authentic manner, don"t bake them. |
| 31 | 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). |
| 32 | For 1 to 2 hours, turning occasionally. |
| 33 | Dry the papadams until they are just slightly flexible and show no moisture. |
| 34 | They should not brown or bake, however. |
| 35 | At this point, the papadams may be stacked flat and stored in an airtight container until needed. |
| 36 | They will keep for months if stored properly. |
| 37 | When ready to serve, heat about 1/8 inch of oil in a large skillet. |
| 38 | The oil should be hot, but not smoking. |
| 39 | A drop of water flicked into the skillet should sizzle immediately. |
| 40 | One at a time, drop the papadams into the hot oil. |
| 41 | Turn the papadam when it begins to curl at the edges. |
| 42 | It will quickly fry and become crisp. |
| 43 | Remove it before it turns brown. |
| 44 | Cool and drain the papadams on paper towels. eat them immediately. yield: 12. |
