Recipe Source

Black Pepper Papads (Poppadoms) Recipe

Ingredients 

1 pound (about 2 1/2 cups; 454g) urad daal flour (black gram flour, see notes)

1/2 teaspoon whole cumin seeds

1/4 teaspoon baking soda

1/4 teaspoon asafoetida (see notes)

1 1/2 teaspoons coarsely ground black pepper

Kosher salt

1/4 cup (60ml) water (This seems like a VAST under-estimate for how much water you’ll need - I ended up using about 1 cup.)

1 tablespoon (15ml) vegetable or other neutral oil, divided, plus more if frying

Equipment 

Rolling Pin

Bowl

Pan (For Frying)

Sheet pan (For Broiling)

Basic Steps

In a mixing bowl, combine black gram flour, cumin seeds, baking soda, asafoetida, black pepper, and a large pinch of kosher salt. Add half of the water and work into the mixture with your hands. Gradually add more water until the dough just holds together. Gradually add 1 tablespoon of the oil and knead into a very stiff dough. Cover and set aside for at least 2 hours.

Remove from the bowl and knead with greased hands until it is very pliable, about 5 minutes. Using a tablespoon measure, divide into 12 to 15 small balls. Roll each ball into very thin rounds with a rolling pin on a lightly oiled surface. The rounds should be evenly thin and about 6 inches in diameter.

Space the dough rounds on rimmed baking sheets and dry in direct sunlight until totally dry, 24 to 48 hours. Alternatively, dry in the oven at the lowest possible heat for 4 to 6 hours, or in a dehydrator. After fully drying store papads in an airtight container.

To fry the papads: In a cast iron skillet or medium pot, heat 1/2 inch of oil over medium-high heat until an instant-read thermometer registers 375°F (190°C). Working 1 papad at a time, gently lower into oil and fry, turning once and pressing down with tongs to submerge as it cooks, until papad is crisped and bubbly, 15 to 30 seconds. Drain on a paper-towel–lined tray, then serve immediately.

To bake/broil the papads: Heat papads directly over an open flame or gas grill until lightly toasted, or preheat broiler to high and broil until lightly toasted. Serve immediately.