How To Make Poppadoms

Here we make some poppadoms. No Indian restaurant is without this lovely flat bread. Great with dips such as cucumber and yogurt, or a chutney.

Here is a recipe for a standard style of papad or poppadom. 

[Please note we are an affiliate marketing partner and will make a sales commission if you purchase any items through our affiliate links. Please read our affiliate disclosure]

Ingredients:

• 4oz white or urid flour
• 2oz rice flour
• ½ tsp turmeric powder for colour
• ½ tps pink rock salt
• 2 tsp coconut oil
• 40ml water

Preparation:

1. Put the flour, turmeric and rock salt into a bowl and mix. 
2. Add the coconut oil and add the water a little at a time and stir to make a stiff dough. Knead until it’s smooth.
3. Wrap the dough in cling film and let it rest for an hour at room temperature.
4. portion the dough into 6 equal sized balls and roll out to 1mm thickness. Use flour to dust your surface.
5. Place the rolled out poppadoms on some kitchen roll to dry for 20 minutes. 
6. Heat some frying oil in a wok. Drop in a little of the dough if it sinks and rises then the oil is ready.
7. Gentle place one poppadom into the oil and push under the oil until it bubbles and turns golden. Remove and set on some kitchen roll. Repeat with the remaining poppadoms.