First attempt at homemade poppadoms: perfect when you’ve a lot of time on your hands…

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(Tested and proven recipe on the recipes page ) First things first – message Indian friend to ask for any pro tips on how to make successful popadoms, “the trick is to try and roll them as thin as possible. And the dough needs to be quite tight, but a little wetter than pasta dough. Also the key is to knead it really well, so that it doesn’t fall apart when you try and roll as there is no gluten in gram flour”. Right here goes. Luckily I had half a bag of gram flour in the cupboard, not something I normally have to hand, but it’s been there a while and I haven’t known what to do with it. Making the dough was actually quite straight forward, I mixed it together (loved the spice addition) and then used the kitchen aid to do the kneading for me. Rolling was not fun and I found it hard to keep an even circular shape, but after making the decision they were just going to be “rustic” popadoms I felt more relaxed and went with it. The recipe then suggested sun drying these super thin circles of dough to extract a lot […]