DESCRIPTION
Papadam size approx. 15 cm
Papadami are crisps/chips made from lentil, bean flour, which are fried or boiled until they become crispy and golden. A wide variety of flours are used, from lentils, chickpeas, rice, tapioca, millet or potatoes.
Papadam is commonly served as a side dish in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean. Also as a snack. Often with a sauce like chutneys or with toppings like chopped onions and chili peppers.
Ingredients: Urid flour (lentil flour) 97%, rice flour 1%, salt 1%, calcium carbonate (E170) 0.10%, coconut oil 0.9%. Allergens: May contain peanuts.
Nutritional value per 100g: energy value 324kcal; fat 0.8g, of which saturated fatty acids 0.4g; carbohydrates 59g, of which sugars 0,4g; protein 20g, salt 2030mg.
Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 6%
Storage: in a cool, dry place.
Net mass: 200g
Country of origin: Indija
Preparation:
In the pan:
(1) Heat 2-4 cm of vegetable oil in a pan or use a deep fryer set at 180°C-200°C (To check if the oil is hot enough, drop a small piece of pappadam into the oil. If it starts bubbling and the pappadam expands immediately, td oil temperature is correct).
(2) Fry each Pappadum separately for 2-3 seconds. It will puff up quickly.
(3) Trim using a spatula with kitchen tongs. Remove from oil and drain on an absorbent kitchen paper towel.
(4) Serve.
In the microwave oven.
1. Lightly brush both sides of the Pappadam with vegetable oil.
2. Place one pappadam in the microwave on a kitchen paper/towel.
3. cook on power for 30 seconds or until it expands