Easy Homemade Black Pepper Papads Recipe
Discover the irresistible world of papads, also known as poppadoms – thin, crispy Indian crisps that make for a perfect side dish or snack. These flavorful discs are not just a treat for your taste buds, but also carry a rich cultural significance.
Papads are a versatile Indian staple, crafted from various flours like rice, lentils, potato, or chickpea, mixed with water and spices. Their popularity spans across India, where they’re known by different names and enjoyed in countless ways.
These crispy delights can take center stage in dishes like papad ki sabzi, where they’re immersed in a tangy yogurt sauce. They also shine as starters, adorned with raw onion, tomato, fresh coriander leaves, and serrano chiles, finished with a sprinkle of chaat masala. For a quick and healthy snack, simply roast them to perfection.
Beyond their culinary appeal, papads have played a significant role in women’s empowerment in India. The renowned Lijjat Papad, founded in the 1950s, has become a household name and a beacon of economic independence for thousands of women. This cooperative provides employment opportunities, enabling women to support their families, educate their children, and improve their quality of life. Every member is a co-owner, sharing in both profits and losses.
When preparing these delightful crisps at home, remember that the sun is your secret ingredient. Sun-dried papads offer the best flavor and longest shelf life. While this recipe features black pepper, feel free to experiment with crushed cumin seeds, red chile powder, or sesame for exciting flavor variations.
Ingredients
- 1 pound (about 2 1/2 cups; 454g) urad daal flour (black gram flour)
- 1/2 teaspoon whole cumin seeds
- 1/4 teaspoon baking soda
- 1/4 teaspoon asafoetida
- 1 1/2 teaspoons coarsely ground black pepper
- Kosher salt
- 1/4 cup (60ml) water
- 1 tablespoon (15ml) vegetable or other neutral oil, divided, plus more if frying
Directions
- In a mixing bowl, combine black gram flour, cumin seeds, baking soda, asafoetida, black pepper, and a generous pinch of kosher salt. Gradually add water, working it into the mixture with your hands until the dough just holds together. Knead in 1 tablespoon of oil to form a very stiff dough. Cover and let it rest for at least 2 hours to develop flavors.
- After resting, knead the dough with greased hands until it becomes very pliable, about 5 minutes. This step ensures a perfect texture for your papads. Divide the dough into 12 to 15 small balls, each about a tablespoon in size.
- On a lightly oiled surface, roll each ball into very thin rounds using a rolling pin. Aim for evenly thin rounds about 6 inches in diameter. The thinness is crucial for achieving that signature crispiness.
- Arrange the dough rounds on rimmed baking sheets. For the authentic touch, dry them in direct sunlight for 24 to 48 hours until completely dry. If sunlight is scarce, you can dry them in the oven at the lowest possible heat for 4 to 6 hours, or use a dehydrator. Once fully dried, store your papads in an airtight container to maintain freshness.
- To fry the papads, heat 1/2 inch of oil in a cast iron skillet or medium pot over medium-high heat until it reaches 375°F (190°C). Gently lower one papad at a time into the hot oil. Fry for 15 to 30 seconds, turning once and pressing down with tongs to submerge it. The papad should become crisp and bubbly. Drain on a paper-towel-lined tray and serve immediately for maximum crunch.
- For a healthier option, you can bake or broil the papads. Heat them directly over an open flame or gas grill until lightly toasted. Alternatively, preheat your broiler to high and broil the papads until they’re lightly toasted and crispy. Serve right away to enjoy their optimal texture.
Storage Tips
Your homemade papads can be stored in an airtight container for up to 6 months. This long shelf life makes them perfect for preparing in larger batches, ensuring you always have some on hand for unexpected cravings or surprise guests.
Serving Suggestions
Serve your crispy papads as a side dish with curry, dal, or rice. They also make a fantastic base for Indian-style nachos, topped with chutneys, yogurt, and fresh herbs. For a quick snack, break them into pieces and enjoy with your favorite dip or chutney.
Recipe Notes
- Black gram flour and asafoetida can be found in Indian specialty markets or online stores. If unavailable, chickpea flour (besan) can be used as a substitute, though the flavor will be slightly different.
- Experiment with different spices to create your own unique papad flavors. Try adding finely chopped herbs, garlic powder, or even a touch of turmeric for variety.
- If you’re short on time, you can find ready-made papad dough in some Indian grocery stores. Simply roll out and dry according to the recipe instructions.
Nutritional Facts
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 157 |
| % Daily Value* | |
| Total Fat 4g | 5% |
| Saturated Fat 0g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 4g | 15% |
| Total Sugars 4g | |
| Protein 9g | |
| Vitamin C 0mg | 0% |
| Calcium 19mg | 1% |
| Iron 2mg | 11% |
| Potassium 326mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Papad: A Versatile Indian Staple
Papads are more than just a crispy snack; they’re a testament to Indian culinary creativity. From humble beginnings as a simple side dish, they’ve evolved into a versatile ingredient used in various recipes across the subcontinent. Whether you’re enjoying them as a crunchy accompaniment to your favorite curry or exploring innovative ways to incorporate them into modern fusion dishes, papads offer a delightful texture and flavor that’s hard to resist.
The Art of Papad Making
Creating the perfect papad is an art form that’s been passed down through generations. The key lies in achieving the right balance of ingredients and mastering the drying process. While sun-drying is traditional and imparts a unique flavor, modern methods like oven-drying make it possible to enjoy homemade papads year-round, regardless of the weather.
Papads: A Nutritious Snack Option
Despite their crispy, indulgent nature, papads can be a surprisingly nutritious snack when prepared thoughtfully. They’re naturally low in fat and can be a good source of protein, especially when made with lentil flour. By choosing to bake or grill your papads instead of frying, you can enjoy this traditional treat as part of a balanced diet.
Whether you’re an experienced cook or a culinary novice, making papads at home is a rewarding experience that connects you to centuries of Indian culinary tradition. So roll up your sleeves, gather your ingredients, and embark on a flavorful journey with these crispy, peppery delights!