Serves 12
1560 min
Pepper Poppadoms
Recipe GLPR18541f2f5dd758
Crispy, thin Indian wafers made from urad daal flour infused with coarsely ground black pepper and warm spices. These savory poppadoms are fried until golden and puffy, creating a crunchy accompaniment perfect for curries or enjoyed as a snack. The dough requires time to rest and develop flavor before shaping and cooking.
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Ingredients
1 pound urad daal (black gram flour)
1/2 teaspoon whole cumin seeds
1 1/2 teaspoon coarsely ground black pepper
1/4 teaspoon asafoetida
1/4 teaspoon baking soda
Kosher salt to taste
1/4 cup water
1 tablespoon oil, divided
Directions
In a large mixing bowl, combine the urad daal flour, cumin seeds, coarsely ground black pepper, asafoetida, baking soda, and kosher salt. Mix the dry ingredients thoroughly until evenly distributed.
Gradually add the water while mixing with your hands, incorporating the oil a little at a time. Work the mixture until a firm dough forms that holds together but is not sticky. The dough should be quite stiff.
Knead the dough for about 5 minutes by hand until it becomes smooth and cohesive. The kneading helps develop the texture needed for crispy poppadoms.
Cover the dough with a damp cloth and let it rest at room temperature for at least 20 minutes to allow the baking soda to activate and flavors to develop. This resting period is important for the final texture.
Divide the dough into 12 equal portions and roll each portion into a ball.
On a lightly oiled surface, use your hands or a rolling pin to flatten each ball into a very thin, almost paper-thin disc, about 4-5 inches in diameter. Work gently to avoid tearing.
Heat oil in a deep skillet or wok over medium-high heat until it reaches 350°F. Test by dropping a small piece of dough into the oil—it should sizzle immediately and rise to the surface.
Carefully slide a flattened poppadom into the hot oil. It will begin to puff within seconds. Once it starts to puff and turn golden, use tongs to turn it over briefly to ensure even cooking.
Cook for about 10-15 seconds per side until the poppadom is crispy and light golden brown. Do not let it brown too deeply.
Remove the cooked poppadom with tongs and drain it on paper towels. Repeat with remaining dough portions, working in batches if needed.
Allow poppadoms to cool completely on a wire rack. They will continue to crisp up as they cool and can be stored in an airtight container for several days.
