Homemade Cumin Poppadom
Ingredients
- 250 gChickpea flour
- 1 tspCumin seeds
- 1 tspBlack pepper ground
- 1 pinchasafoetida
- 1 pinchBaking soda
- 1 tspGray sea salt
- 80 mlMineral water
- 750 mlPeanut oil (for frying)
- 100 gUrad Dal flour (sifted)
Method
Ultra-thin crackers that snap with every bite, studded with cumin seeds. The aroma of hot oil and the sharp kick of black pepper immediately awaken the senses.
- 1
In a mixing bowl, combine the chickpea flour, urad dal flour, cumin, black pepper, salt, baking soda, and asafoetida. The mixture must be perfectly homogeneous.
- 2
Gradually pour in the water. Knead with the heel of your hand until a firm, smooth dough is obtained. It should no longer stick to your fingers.
- 3
Form walnut-sized balls. Roll them out with a rolling pin on a lightly oiled surface. You should be able to see through the dough; that's the secret to the crunch.
- 4
Heat the peanut oil to 180°C. Dip a flatbread: it should rise, puff up, and brown in 30 seconds. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Oil your rolling pin and work surface well to prevent the dough from tearing.
- If the dough is too dry, add water drop by drop; it must remain very dense.
How long does this dish keep?
Store in an airtight metal tin, away from moisture, to maintain the crunch.
