Making poppadoms are quite easy if you are used to baking and working with flour and rolling out. If not then still have a go and remember you need lots of flour on your hands, rolling pin and work surface to prevent sticking and make sure the surface is clean and dry. Mix a cup of flour with a little salt to taste and just enough water to make a stiff paste. Knead gently till it is worked into a stiff dough (1-2 minutes). Take a little at a time and roll out as thin as you can go. You may need a very thin sharp knife to peel the dough off the work surface. Deep fry in hot oil in small batches until they are golden brown. They will take longer to cook than dried shop bought poppadoms as the water content needs to be evaporated. Drain on kitchen roll and serve as usual!
Ingredients: 2 cups urid flour.1/4 cup water.3/4 tsp. salt.1 tsp. whole cumin. coconut oil (for kneading and possibly deep frying). freshly ground black pepper to taste. garlic powder optional, to taste.
Mix together all of your ingredients until the ingredients just come together. You want to end up with a stiff dough, so don't add in more water than you need to. You may want to adjust the dough for salt and other spices. I made my first batch with only salt and cumin, but then decided I wanted to add a bit more spice. I added garlic and black pepper to the next batch, but would love to try out more combinations next time. I think turmeric would be a great addition to these!
Knead and pound on the dough for several minutes. At first the dough will be sticky, but as you knead and pound on it, it will start to come together. You can grease your hands and counter to help keep everything from sticking; I used coconut oil.
Once you have your poppadum circles ready, you'll want to dry them out so that you can store them. If it's sunny and warm out, you can dry them in the sun. If not, you can use a dehydrator or your oven at its lowest temperature. I used my oven with the fan on, and they dried pretty quickly. As they were drying, I set them aside to make room for new papadums.
You are now ready to either store your papadums in an airtight container, or prepare them for eating.