Papadum

Method

Mix urad dal flour, rice flour, salt, peppercorns and cumin seeds in a bowl. Gradually add water whilst mixing to form a stiff dough, kneading well for 8-10 minutes until smooth and elastic. Divide the dough into small balls about the size of walnuts, then roll each ball between two pieces of cling film into very thin, even circles approximately 15cm in diameter, aiming for translucent thinness. Dry the papadums on a clean cloth or drying rack in sunlight or a warm place for 2-3 days until completely crisp and brittle. Heat oil to 180C in a deep pan and carefully slide one papadum into the oil; it will expand and crisp within seconds, so flip it quickly and remove once golden. Drain on kitchen paper and serve warm as a starter or accompaniment to curry.