Mini Poppadoms

Thin and crispy, homemade poppadoms made using chickpea flour.

INGREDIENTS

Chickpea Flour 100g
Ground Coriander 2 teaspoons
Salt 1/2 teaspoon
Water 50ml (approximately)
Cake Flour for rolling
Sunflower Oil for frying

METHOD

Mix the chickpea flour, ground coriander and salt together in a bowl. Add the water and mix together until a dough forms (you may not need all the water), then knead slightly. Divide the dough and flattened on a well floured surface, then put through a pasta machine starting with the thickest setting and working down to the thinnest setting. Cut with a 90mm circle cutter, dust well with flour and set aside to dry out for a couple of hours.

Heat oil in a frying pan until approximately 180˚C, place the mini poppadoms in the oil and fry for a few seconds on both sides until they start to bubble. Remove and place on a paper towel to absorb excess oil.