Spicy Indian Papad Crackers
These Spicy Indian Papad Crackers are a delightful and simplified version of the traditional papadams, which are crispy Indian crackers often served as an appetizer or snack. Though traditionally a time-consuming process, this recipe streamlines the steps while still delivering that authentic flavor and crunch. The combination of gram flour, aromatic spices, and a hint of garlic makes these crackers irresistible. Perfect to enjoy with dips or alongside a hearty meal, these papads can be prepared in advance and fried to perfection just before serving, allowing their flavor to shine. Make a batch for your next gathering and delight your guests with these delicious, homemade snacks!
N/A
Servings
50
Calories
8
Ingredients
Ingredients
gram flour (chickpea flour)
2 cups (Raw)
cracked/coarsely ground black pepper
1 teaspoon (Ground)
ground cumin
1 teaspoon (Ground)
salt
1/2 teaspoon (Fine)
garlic
1 clove (Pressed)
water
1/4 cup + 1 tablespoon (For dough)
cayenne pepper
to taste (For dusting)
oil
for frying (about 1/2 cup) (Vegetable or canola oil)
Instructions
1
In a large mixing bowl or food processor, combine the gram flour, cracked black pepper, ground cumin, and salt. Mix thoroughly until all the spices are evenly distributed.
2
Add the pressed garlic and mix until combined.
3
Gradually add enough water to the mixture to form a cohesive dough. Start with 1/4 cup, and if needed, add up to 1 additional tablespoon of water, ensuring the dough remains stiff and not too wet.
4
Knead the dough by hand for about 5 minutes or pulse in the food processor for about 15 seconds until smooth.
5
Shape the dough into a cylinder approximately 2 inches thick and 6 inches long.
6
Using a sharp knife, slice the cylinder into 1/2-inch thick pieces.
7
On a lightly oiled surface, place each slice and lightly oil the top. Roll each slice out into a very thin circle, approximately 6 to 7 inches in diameter, aiming for thickness no more than 1/16 inch. Dust the tops with cayenne pepper to taste.
8
Using a metal spatula, carefully transfer the rolled papadams onto large baking sheets.
9
To dry the papadams, leave them in the sun for a few hours or place them in a very low oven (less than 200°F) for 1 to 2 hours, turning occasionally until they are slightly flexible and moisture-free.
10
Once dried, stack the papadams in an airtight container for storage or proceed to fry.
11
When ready to enjoy, heat 1/8 inch of oil in a large skillet until hot but not smoking. A drop of water should sizzle upon contact.
12
Fry each papadam one at a time; they will curl at the edges. Turn them to ensure even frying until they are crisp but not browned.
13
Remove the papadams and drain on paper towels before serving immediately.
Nutrition Information
2.1g
Fat
6.7g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Indian Papad Crackers?
These crackers are a simplified, homemade version of traditional Indian papadams, known for their crispy texture and aromatic spice blend.
What is the primary flour used in this recipe?
The main ingredient is gram flour, which is also commonly known as chickpea flour.
Are these papad crackers vegetarian?
Yes, this recipe is entirely vegetarian and suitable for a plant-based diet.
How many calories are in one serving of Spicy Indian Papad Crackers?
Each serving contains approximately 50 calories.
Which spices are used to flavor these crackers?
The flavor profile comes from cracked black pepper, ground cumin, salt, garlic, and a dusting of cayenne pepper.
Can I use a food processor to make the dough?
Yes, a food processor can be used to combine the dry ingredients and pulse the dough for about 15 seconds until smooth.
What is the correct ratio of water for the dough?
Start with 1/4 cup of water and add up to 1 additional tablespoon if needed to ensure the dough is stiff and not too wet.
How long should I knead the dough by hand?
If kneading by hand, you should work the dough for approximately 5 minutes until it becomes smooth.
How should the dough be shaped before slicing?
Shape the dough into a cylinder that is roughly 2 inches thick and 6 inches long.
What is the ideal thickness for each sliced piece of dough?
The cylinder should be sliced into pieces that are approximately 1/2-inch thick.
How thin should the papadams be rolled out?
The circles should be rolled very thin, ideally no more than 1/16 inch in thickness.
What is the diameter of the finished raw crackers?
Each cracker should be rolled out to a diameter of approximately 6 to 7 inches.
How is the cayenne pepper applied?
The cayenne pepper is dusted onto the tops of the crackers after they have been rolled into thin circles.
How do you dry the crackers using the sun?
You can leave the rolled papadams in the sun for a few hours until they are moisture-free.
What oven temperature is used for drying the papads?
Use a very low oven temperature, specifically less than 200 degrees Fahrenheit.
How long does it take to dry the crackers in the oven?
It takes about 1 to 2 hours in a low oven, turning them occasionally to ensure even drying.
How should the crackers be stored before frying?
Once dried and moisture-free, stack them in an airtight container for storage.
What type of oil is recommended for frying?
Vegetable oil or canola oil are the best choices for frying these crackers.
How much oil do I need for the frying process?
You only need approximately 1/8 inch of oil in a large skillet, totaling about 1/2 cup.
How can I tell if the frying oil is ready?
The oil is ready when a drop of water sizzles immediately upon contact.
Should I fry multiple crackers at once?
No, it is recommended to fry each papadam one at a time for the best results.
What happens to the shape of the cracker when it hits the oil?
The edges of the papadam will naturally curl as they begin to crisp in the hot oil.
How long should the crackers be fried?
Fry them just until they are crisp; they should not be allowed to turn brown.
What should be done immediately after frying?
Remove the crackers from the skillet and drain them on paper towels to remove excess oil.
What is the fat content of this snack?
There is approximately 2.1g of fat per serving.
How much protein do these crackers provide?
Each serving provides about 1.7g of protein.
What are the total carbohydrates per serving?
There are 6.7g of carbohydrates in one serving of these crackers.
How is the garlic prepared for this recipe?
The recipe calls for one clove of garlic that has been pressed.
What is the best way to serve these crackers?
They are best served immediately after frying, either on their own, with dips, or as a side to a meal.
Can these be made in advance?
Yes, the papadams can be prepared and dried in advance, then stored in an airtight container until you are ready to fry them.