Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups black gram flour
- 1 tsp cracked black pepper
- 1 tsp ground cumin seeds
- ½ tsp salt
- ¼ cup water (or more if needed)
- Oil for frying
Directions
Mix together the flour, pepper, cumin, and salt.
Add water and knead the dough until it is smooth. You may have to add some water, depending on the flour.
Split the dough into 10–15 balls.
Roll out one ball at a time to a very thin round layer on a slightly oiled surface.
Dry the papadams in the oven for an hour (at about 100°C or 200°F).
Keep them in an airtight container.
Fry the papadams in oil until they are crispy but not too brown.