Crispy Papadum

Ingredients

• Urad dal flour (1 cup)
• Rice flour (1/2 cup)
• Cumin seeds (1 teaspoon)
• Black pepper (1/2 teaspoon, freshly cracked)
• Salt (1/2 teaspoon)
• Water (as needed, approximately 1/2 cup)
• Oil (for frying)

Instructions

1. In a mixing bowl, combine the urad dal flour, rice flour, cumin seeds, black pepper, and salt. Mix well to ensure the spices are evenly distributed.
2. Gradually add water, a little at a time, while kneading the mixture into a smooth and pliable dough. The dough should be soft but not sticky.
3. Divide the dough into small equal portions, about the size of a golf ball.
4. On a lightly floured surface, roll each portion into a thin, round disc, aiming for a thickness of about 1/16 inch. Use a rolling pin and flour as needed to prevent sticking.
5. Heat oil in a deep frying pan over medium heat. The oil should be hot enough that a small piece of dough sizzles when dropped in.
6. Fry the papadum one at a time, gently pressing down with a slotted spoon until they puff up and turn crispy and golden brown, usually about 30 seconds per side.
7. Remove the papadum from the oil and drain excess oil on a paper towel.
8. Let them cool slightly before serving. Enjoy your papadum as a snack or paired with your favorite chutneys or dips.