Potato Papadums
Yield: 14 papadums
1/2 lb potatoes
1/2 teaspoon garam masala
1/4 teaspoon chilli powder
1/4 teaspoon black pepper
salt
oil
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 10 cm circle.
Remove the small bag, smear it again with oil and continue to roll out all the papadums.
Leave exposed to the air for 1 day to dry out.
Place the papadums on greased baking trays and place in the oven about 30 cm 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 papadum 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 papadums will go soft.
VARIATIONS:
Sago Papadums (Makes 25)
Boil 1 and 1/2 pints water in a pan, stir in 4 oz sago and 1/2 teaspoon salt,
lower heat and simmer for 15 minutes, stirring constantly, until the mixture thickens.
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 Papadum.
Spiced Lentil Papadums (Makes 8)
Place 1 oz ground split black beans, 15 coarsely ground black peppercorns, 1/4 teaspoon chilli powder,
a little salt and 1/2 cup 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.
Roll, dry and fry as Potato Papadums or grill for a few seconds.
Serve immediately.
Rice Papadums (Makes 10)
Combine 1 oz ground long grain rice, large pinch of salt and 1/2 cup 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.
Roll, dry and fry as Potato Papadums.
Spiced Rice Papadums (Makes 20)
Put 1/2 lb rice flour, 2 1/2 cups 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 medium heat
Lower the heat and continue cooking.
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 papadums.
Store in an airtight container. Deep-fry as Potato Papadums.
Tapioca Papadums (Makes 22)
Place 2 oz tapioca, large pinch of salt, 2 cups 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.
Drop spoonfuls of the tapioca on to a greased baking sheet;
they will spread thinly into 7 cm circles.
If they do not, the tapioca is over-cooked.
Add an extra 1/2 cup water and boil it again.
Leave the papadums 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 papadum 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.
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