Poppadum And Condiments Recipes

Steps:

• Put all above ingredients in stainless steel sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Chill and refrigerate. Good for 4-6 weeks.

Steps:

• In your food processor bowl combine the garbanzo bean flour, black pepper, cumin and salt.
• Pulse to combine well.
• Add the minced garlic, pulse again to mix well.
• With your food processor running slowly add the 1/4 cup water.
• You want your dough pulled together well but not wet.
• Add the additional 1 tablespoon water if your dough is not pulling together into a ball.
• Your dough should be stiff and feel somewhat dry, unlike bread dough.
• Using your hands form dough into a 6 inch log.
• Cut log into 12 1/2 inch slices.
• Using a little of your oil lightly brush both sides of each slice.
• Roll into super thin rounds about 6 inches in diameter.
• At this point you can bake them in a 300 degree oven for about 15 to 20 minutes until dry but not brown, or fry them in the traditional way.
• Allow your poppadoms to dry at room temp for around 2 to 3 hours-you want them dry but still with a little bend.
• Heat Oil in a heavy skillet over medium high heat.
• Fry each round for 15 on each side-remove and drain on paper towells or a rack.
• Repeat until done.
• Eat immediately with hummus or baba ganouy.