📝 About This Recipe
This authentic recipe honors the Bene Israel community of India, who have blended Jewish dietary laws with vibrant Marathi flavors for centuries. These thin, sun-dried lentil wafers are infused with the warmth of cumin and the kick of black pepper, providing a satisfying snap in every bite. Whether roasted over an open flame or flash-fried, they serve as a quintessential Kosher accompaniment to Shabbat meals and festive gatherings.
🥗 Ingredients
The Dough Base
- 2 cups Urad Dal Flour (finely ground and sifted)
- 1/2 cup Chickpea Flour (Besan) (adds a nutty depth)
- 1/2 cup Water (lukewarm, added gradually)
Aromatic Spices
- 1 tablespoon Cumin Seeds (coarsely crushed)
- 2 teaspoons Black Peppercorns (cracked or coarsely ground)
- 1/4 teaspoon Asafoetida (Hing) (ensure it is certified gluten-free if needed)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Baking Soda (helps with the light, bubbly texture)
For Processing and Cooking
- 2 tablespoons Vegetable Oil (plus extra for rolling and frying)
- 2 cups Neutral Oil (Canola or Sunflower) (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, sift together the urad dal flour, chickpea flour, salt, and baking soda to ensure there are no lumps.
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2
Add the coarsely crushed cumin seeds, cracked black pepper, and asafoetida to the flour mixture, tossing well to distribute the spices evenly.
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3
Create a well in the center and add 2 tablespoons of vegetable oil along with half of the lukewarm water.
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4
Begin kneading the dough, adding the remaining water a tablespoon at a time. The dough must be very stiff and firm—much harder than bread dough.
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5
Once the dough comes together, place it on a clean, hard surface. Traditionally, this dough is beaten with a heavy rolling pin or mallet for 10-15 minutes to make it pliable and smooth.
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6
Continue kneading or beating until the dough lightens in color and develops a slight sheen. Rub a little oil on your hands if the dough is too sticky.
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7
Divide the dough into small, marble-sized balls (about 1 inch in diameter). Keep the balls covered with a damp cloth to prevent them from drying out.
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8
Lightly grease a rolling pin and your work surface with oil. Roll each ball into a very thin, translucent circle, roughly 6-7 inches in diameter.
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9
Place the rolled discs onto a clean cloth or parchment-lined baking sheets in a single layer, ensuring they do not overlap.
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10
Dry the papadams in a cool, dry place for 24 hours (or in the sun for 4-6 hours) until they are completely brittle and curled at the edges.
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11
To cook by frying: Heat 2 cups of oil in a wide skillet until shimmering (375°F/190°C). Slide one papadam in; it should expand and float within 2-3 seconds.
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12
Use tongs to quickly flip the papadam and fry for another 2 seconds, then remove immediately before it browns. Drain vertically on paper towels.
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13
To cook by roasting: Hold a dried papadam with tongs over a low open gas flame, moving it constantly until it puckers and changes color. Avoid direct contact with the flame to prevent burning.
💡 Chef's Tips
The secret to a perfect snap is the 'beating' of the dough; don't skip this as it develops the proteins needed for thin rolling. If you don't have a sunny spot, an oven set to the lowest possible temperature (warm) with the door ajar can speed up the drying process. Ensure your black pepper is coarsely cracked rather than fine powder for those signature spicy bursts. Store dried, uncooked papadams in an airtight container; they will stay fresh for several months. If frying, only cook one at a time—they expand rapidly and require your full attention.
🍽️ Serving Suggestions
Serve alongside a traditional Bene Israel Coconut Fish Curry and Basmati rice. Top with a 'Kachumber' salad of diced tomatoes, onions, and cilantro for a refreshing appetizer. Pair with a glass of chilled Sauvignon Blanc or a spicy ginger-infused lemonade. Serve as a gluten-free cracker alternative with hummus or a spicy mango chutney.