Papadams
Crispy, savory, and irresistibly light, papadams are a beloved Indian snack or side dish that pairs perfectly with a variety of dips and chutneys. Made from flavorful urad dal flour and subtly spiced with cumin seeds and optional black pepper, these traditional lentil crackers are rolled thin for an ultra-crunchy texture. The quick frying process gives them their signature golden hue and puffy, airy bite. Whether served alongside a hearty curry, as an appetizer with raita, or simply enjoyed as a standalone indulgence, papadams deliver a delightful crunch in every bite. With just 20 minutes of prep time and simple pantry ingredients, you can create 12 perfectly crispy papadams to elevate any meal. Keywords: papadams recipe, crispy lentil crackers, Indian snacks, homemade papad, easy papadam recipe.
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Recipe Information
Ingredients
- 1 cup Urad dal flour (black gram flour)
- 0.5 teaspoon Salt
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Baking soda
- 0.25 cup Water
- 2 cups Vegetable oil (for frying)
- 0.25 teaspoon Black pepper (optional, crushed)
Instructions
In a large mixing bowl, combine the urad dal flour, salt, cumin seeds, baking soda, and black pepper (if using). Mix the dry ingredients well.
Gradually add the water, a little at a time, and knead the mixture to form a stiff dough. The dough should not be sticky but should hold together well.
Divide the dough into 12 equal-sized balls.
On a clean, flat surface, roll out each ball into a very thin circle (about 6-8 inches in diameter). Use a rolling pin and a little dusting of flour to prevent sticking if necessary.
Lay the rolled papadams on a clean, dry cloth and let them air dry for 10-15 minutes. They should feel slightly firm to the touch.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C).
Carefully slide one papadam into the hot oil and fry for 10-15 seconds on each side until it puffs up and turns golden. Use tongs to flip and remove the papadam.
Place the fried papadams on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining papadams.
Serve the papadams warm with your choice of chutney, raita, or other dips. Store any leftovers in an airtight container to maintain crispiness.
Nutrition Facts
Calories |
4062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.4 g | 607% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 1.0 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
