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Poppadom

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Poppadom~ Gluten Free Chickpea spiced cracker

2 cups chickpea/garbanzo bean flour

1 tsp course ground pepper

1 tsp ground cumin

½ tsp salt

1 garlic clove, peeled and crushed

1/2  cup water

½ tsp cayenne pepper ( add when rolling out dough)

1 tsp. caraway seeds, muddled

Celtic Sea Salt for topping

Ghee for frying. Use 3 Tbl to start.

Method:

  • Place 2 cups chickpea flour and 1 tsp coarsely ground pepper into a mixing bowl
  • Add cumin and sea salt.
  • Toss in 1(or more) crushed garlic clove and mix well.
  • Pour in water. Mix until a firm, dry dough forms.
  • Knead the dough for approximately 5 minutes until dough is smooth.
  • Pinch off dough, about 2″‘s, and roll into a ball. About 12 balls.
  • Using the palm of your hand, flatten the ball.
  • Using a rolling pin, roll each piece into a very thin circle, oval, or rectangle! whatever shape YOU Like!
  • Sprinkle each thin circle with cayenne pepper. Try muddled caraway seeds, sea salt, and fresh ground pepper too!
  • Using your rolling pin, press the  spices into the dough.
  • Heat ghee in a large skillet on medium high.
  • Once oil is hot, add your poppadom. It should begin to brown right away. Flip the poppadom once browned.
  • Remove the poppadoms  when brown and crisp looking, before they begin to burn.
  • Place your homemade poppadoms onto paper towels while you continue cooking the rest. Serve warm or cold.
  • Great eaten with Indian food, lentil stew, soups, or salads
  • Store in an airtight container, if leftovers!

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pompadom-best

Wendy's Indian class making poppadoms
CGK students making Poppadom!

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