Homemade Cumin Poppadom

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.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 448
• Protein: 17 g
• Carbs: 47 g
• Fat: 19 g

Ingredients

• 250 g Chickpea flour
• 1 tsp Cumin seeds
• 1 tsp Black pepper ground
• 1 pinch asafoetida
• 1 pinch Baking soda
• 1 tsp Gray sea salt
• 80 ml Mineral water
• 750 ml Peanut oil ( for frying )
• 100 g Urad Dal flour ( sifted )

Instructions

1. Mixing dry ingredients

   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. Hydration and kneading

   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. Rolling out

   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. Frying

   Heat the peanut oil to 180°C. Dip a flatbread: it should rise, puff up, and brown in 30 seconds. Drain on paper towels.

Chef's tips

• 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.

Storage

Store in an airtight metal tin, away from moisture, to maintain the crunch.