Papadom

also called papadum · poppadom · poppadum · pappadam · papad · appalam

The table

2 cups(240 g)urad dal flourmix to a very stiff doughknead 10 min, until it goes glassyrest 30 min under a clothroll paper-thin, dry 6 hrfry 20 sec a side, until it blisters and stops bubbling
2 tspkosher salt
1/4 tspasafoetida
2 tsp(coarsely cracked)black peppercorns
1/4 tspbaking soda
1/3 cup(80 mL)water
1 Tbs(15 mL)neutral oil
4 cups(950 mL)neutral oil
These arrive before you have ordered anything with the chutney tray the tray is four small dishes and a habit rather than a recipe: mango chutney lime pickle mint sauce and a plate of raw onion. Shop-bought dried papadoms are entirely respectable and are what every curry house uses — the rolling is the hard part and drying them is a whole afternoon. They can also go dry into a very hot pan or straight onto a gas flame for fifteen seconds a side which is the same cracker with none of the oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1mix to a very stiff dough

2knead 10 min, until it goes glassy

goes in with what step 1 made

5fry 20 sec a side, until it blisters and stops bubbling

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 6 hr 40 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 8 hr.

  1. mix to a very stiff dough

    not timedfrom the start

  2. knead 10 min, until it goes glassy

    10 minneeds youfrom the start

  3. rest 30 min under a cloth

    30 minwalk away10 min in

  4. roll paper-thin, dry 6 hr

    6 hrwalk away40 min in

  5. fry 20 sec a side, until it blisters and stops bubbling

    20 secneeds you6 hr 40 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need bowl

Goes with

See how it is written
>> title: Papadom
>> category: Flatbreads & Pancakes
>> tags: indian, lentils, fried, cracker, starter
>> counters: Curry House
>> aka: papadum, poppadom, poppadum, pappadam, papad, appalam
>> pairs-with: mango-chutney, lime-pickle, mint-chutney, kachumber
>> servings: 8
>> time: 8 hr
>> step.1: mix to a very stiff dough
>> step.2: knead 10 min, until it goes glassy
>> step.3: rest 30 min under a cloth
>> step.4: roll paper-thin, dry 6 hr
>> step.5: fry 20 sec a side, until it blisters and stops bubbling

Mix @urad dal flour{2%cup}(240 g), @kosher salt{2%tsp}, @asafoetida{1/4%tsp}, @black peppercorns{2%tsp}(coarsely cracked), @baking soda{1/4%tsp} and @water{1/3%cup}(80 mL) in a #bowl{} to a dough far stiffer than you think can be right.

Knead @&(~1)stiff dough{} with @neutral oil{1%Tbs}(15 mL) ~knead{10%min}, on a board, leaning into it, until it turns from crumbs to something smooth and faintly glassy.

Rest @&(~1)dough{} under a damp cloth ~rest{30%min}.

Roll @&(~1)dough{} in walnut-sized balls out to 7-inch rounds you can read a newspaper through, then ~dry{6%hr} on a rack in the sun or in front of a fan, turning once, until they snap.

Fry @&(~1)dried rounds{} one at a time in @neutral oil{4%cup}(950 mL) at 375°F (190°C) ~fry{20%sec}, holding them flat with tongs for the first three seconds so they do not curl into a taco.

These arrive before you have ordered anything, with the chutney tray, and the tray is four small dishes and a habit rather than a recipe: mango chutney, lime pickle, mint sauce and a plate of raw onion. Shop-bought dried papadoms are entirely respectable and are what every curry house uses — the rolling is the hard part and drying them is a whole afternoon. They can also go dry into a very hot pan or straight onto a gas flame for fifteen seconds a side, which is the same cracker with none of the oil.