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250g potatoes
Cook the potatoes in their skins until tender then peel and mash them thoroughly. Stir in the spices and divide into 14 equal portions.
Smear 1 large and 1 small plastic bag with oil and place the large one on the work surface.
Roll 1 portion of potato into a ball, place on the plastic, cover with the other bag and roll it into a 10cm circle. Remove the small bag, smear it again with oil and continue to roll out all the
papadams.
Leave exposed to the air for 1 day to dry out.
Place the papadams on greased baking trays and place in the oven about 30cm above the pilot light. Leave for 3 days to dry out, turning them every day.
When dried, store in an airtight container.
Just before serving, heat the oil in a deep frying pan over a medium-low heat. Gently slip a
papadam into the hot oil and fry for a few seconds until lightly browned on both sides.
Serve hot or at room temperature. Do not fry in advance otherwise the papadams will go soft.
Poster's Notes:
Drop tablespoonfuls of the mixture a greased plastic sheet and spread it into circles. Leave in a warm place to dry completely then store in an airtight container. Deep fry as Potato
Papadam.
Spiced Lentil Papadams (Makes 8)
Roll, dry and fry as Potato Papadams or grill for a few seconds.
Serve immediately.
Rice Papadams (Makes 10)
Roll, dry and fry as Potato Papadams.
Spiced Rice Papadams (Makes 20)
Remove 1 tablespoon of the mixture and spread it over a greased metal plate then place the plate on top of the pan as a lid. The mixture will soon firm up into a disc. Remove the disc and place it on a greased plastic sheet to dry out. Continue in the same way to make the
papadams.
Store in an airtight container. Deep-fry as Potato Papadams.
Tapioca Papadams (Makes 22)
Drop spoonfuls of the tapioca on to a greased baking sheet; they will spread thinly into 7cm circles. If they do not, the tapioca is over-cooked. Add an extra 100ml water and boil it again.
Leave the papadams to dry for 1 day. Turn them over and leave to dry again.
Just before serving, heat the oil in a deep frying pan over a medium heat. Gently slip a
papadam into the hot oil and it will treble in size. Fry it for a few seconds until lightly browned on both sides. Serve hot or at room temperature.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1/4 teaspoon black pepper
Salt
Oil
For Sago Papadams (Makes 25)
Boil 900ml water in a pan, stir in 100g sago and 1/2 teaspoon salt, lower heat and simmer for 15 minutes, stirring constantly, until the mixture thickens.
Place 25g ground split black beans, 15 coarsely ground black peppercorns, 1/4 teaspoon chili powder, a little salt and 100ml water in a pan and cook over medium heat for 3 minutes until the water has been absorbed, stirring continuously. Leave to cool slightly then shape into 8 equal portions.
Combine 25g ground long grain rice, large pinch of salt and 100ml water in a pan over a medium heat and cook for 1 minute until all the water has been absorbed. Leave to cool slightly then shape into 10 equal portions.
Put 225g rice flour, 600ml water, 1/2 teaspoon salt, pinch ground cumin and 1/2 teaspoon bicarbonate of soda into a bowl and whisk thoroughly to a smooth batter. Transfer to a pan and bring to the boil over a medium heat. Lower the heat and continue cooking.
Place 50g tapioca, large pinch of salt, 500ml water and a few drops of food colour (optional) if using, into a pan over a medium heat and stir continuously until all the water has been absorbed and the mixture leaves the edges of the pan. Remove from the heat.