Canned Papdums ?

[JanetGroene]

I once stumbled upon canned papadums but have never seen them again. I don't remember what country they were from. Anyone know of a source? As I recall, they required cooking or frying after the can was opened.

[Shrew]

Typically Indian:

Papadum - Wikipedia, the free encyclopedia

[Bill Burgette]

Learn something new every day. I h'aint never heerd of such a thing.

[Boracay]

From time to time I like the occasional papadam.

They are usually sold as thin dried wafers in plastic packets in the foreign food section of my supermarket.

I've never seen them canned, but I would imagine that the same effect could be obtained by putting a whole unopened packet in a jar. They usually last a long time anyway.

[SabreKai]

Originally Posted by Bill Burgette

Learn something new every day. I h'aint never heerd of such a thing.

Me neither. But now that I know I'll probably go looking for them. We have a lot of East Indian suppliers in our area. I went into one place looking for some spices to make pickling vinegar with and it was like walking into an old time spice bazaar. Endless shelves of fresh spices, and other East Indian supplies. I'm actually starting to develop a taste for some of it.

Sabre

[goboatingnow]

"East India" there's a term from the past

bTW

Papadum, also known as papad in Northern India, pappadam (പപ്പടം) in Malayalam, happala in Kannada, appalam in Tamil, pappadum or poppadom in the UK,

I can't see how it could be canned

Dave

[Entlie]

Pappadams, however you spell them, are a tasty cruising treat or cocktail snack. I find Sharwoods in most major grocery stores (Harris Teeter, Publix, and even Exuma Markets in George Town Bahamas). We like the Spicy ones best. I don't use our boat microwave much, but it's a perfect tool to make a few pappadams in just a couple of minutes. I have fried them on occasion, but microwaved is better.

Entlie
Sailing Catamaran Sunspot Baby

[chris07732]

from Wikipedia:
Papadum (also papadam, poppadom, papad, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadum can be seasoned with a variety of different ingredients such as chilies, cumin, garlic, black pepper, or other spices.

[Curmudgeon]

I envy you SabreKai, living in Toronto with all of those fabulous Indian restaurants. My favorite papadums are the ones with pepper and cumin.

[JanetGroene]

Will those of you who use them please expand on how you prepare them? I'm especially curious about microwaving them.

[s/v Jedi]

Originally Posted by JanetGroene

Will those of you who use them please expand on how you prepare them? I'm especially curious about microwaving them.

They are prepared same as krupuk : Krupuk - Wikipedia, the free encyclopedia

ciao!
Nick.

[Boracay]

I usually shallow fry them in about 5mm (3/16") of oil (sunflower by preference). They only take a few seconds.

Drain on kitchen paper.

I'm not so sure about microwaving. Next time I go to the supermarket I'll check a few labels to see what they say. Might even buy a packet. Miss them already...

[savoir]

Microwaving pappadums takes about 20 to 30 seconds. Try them dry but they may taste better if brushed on one side with oil before cooking.

You can always make your own. They are just chick pea flour or lentil flour mixed with water and a little salt. They can be flavored with cumin seeds, ground black pepper or chili flakes.

[JanetGroene]

I'd love to know how to make my own. Anyone have a recipe? I remember a snack sold in the South of France by street vendors who mix up a batter with chickpea flour and cook it on steel drums. It was more of a moist pancake and I assume papadums are baked or dried?

[goboatingnow]

Poppadoms Recipe - Makes 12

Ingredients 2 cups chickpea flour
1 teaspoon (5ml) coarsely ground pepper
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) salt
1 garlic clove, peeled and crushed
1/4 cup (60ml) water
1/2 teaspoon (5ml) cayenne pepper (for dusting)

Method Mix the chickpea flour, pepper, ground cumin and salt in a large bowl
Add the garlic and mix well
Add most of the water and mix into a dough
The dough should be firm and dry
If the dough is too dry then keep adding a little more water until it gets to the correct consistency
Knead the dough for 5 minutes until the dough is smooth
Roll the dough into a log 5cm (2 inches) thick and 15cm (6 inches) long
Cut the dough into 12 equal sized slices
Brush a small amount of oil onto the end of a slice (this is the top) and roll out into a very thin circle of about 15-18 cm (6-7 inches) - the poppadom should be very thin - just ease the poppadom off the rolling pin if it sticks
Put a light sprinkling of cayenne pepper on the poppadom
Repeat the above process with each of the dough slices
Carefully put the poppadoms onto large baking sheets
Preheat the oven to 150C (300F)
Bake the poppadoms for 15 to 25 minutes until crisp and dry (keep checking them every couple of minutes after 15 minutes)
Remove the baked poppadoms from the oven and leave to cool
If not needed now, store the poppadoms in an airtight container until they are needed
Heat 3ml (1/8 inch) of oil in a large frying pan, or skillet, until the oil is hot but not smoking
Put a poppadom into the oil and turn it over when it begins to curl at the edges
Remove the poppadom before it turns brown and put it onto kitchen paper to drain
Cook all the poppadoms like this
Serve immediately