I wish I could make these at home

"I wish I could make these at home. "  That was my constant refrain when we used to eat at Natraj down in Laguna Hills.  Dinner there always started with papadams, chutney, and pickles.  Like bread, caponata, and olive oil at an Italian restaurant, they would be offered as a snack while waiting for your order.  They are so interesting.  Crunchy, spicy, ultra thin, and a perfect vehicle for getting the chutney into your mouth.  Wash them down with a cold ale and, ahh.  But how could I eat these at home, I wondered.  Well, now I finally know.  Thanks to the internet (naturally), this project, and my local Indian grocer.  I saw lots of packages of flat, light brown, discs on a rack at the grocer.  I didn't exactly know what they were, but closer inspection showed that they were labled, "Papad."  "OK, these must be papadams." I thought.  So I bought a pack.  I opened them up in the car and tasted one.  YUCK.  Not the transcendent experience I was hoping for.  When I got home, I fired up the computer and Googled papadams and ended up at Show Me the Curry (link at left).  I love those gals.  They demonstrated how to roast the papadam on the stove top.  I tried it and, HOORAY, a crunchy delight just like in a restaurant.  We have been eating them every day since then.  Low cal, fat free, high protein; what more can you ask?

Apparently, you can do other things with them, like make a curry, or sprinkle onion, peppers, and spices on top, kind of like a tostada ...  Hmm, papadam nachos seem to be inevitable at this point.   Why not make a very thick red lentil dal, spread that on a papadam, crumble on some paneer, tomatoes, and peppers and give it a quick few seconds in the microwave or put it under a broiler?  OK, I think I have my project for tomorrow.

Popping Papadums

Well before this project started I remember occasionally buying bagged and flavoured mini-papadums from the shelves at Whole Foods (masala I think was the best). For some reason they stopped carrying them. Baji's used to be the go-to brand here; and, in the UK you can find a number of brand, including Sensations.

We've rediscovered them as part of this project. Once you try the real thing you will want to forgo the type bagged like chips for something more authentic, less sodium packed, and more tasty, unless you are buying them for Superbowl Sunday instead of Doritos.

And the papadum is? The papadum which also goes by the name papad in Northern Indian is a thin and crispy round bread, often made of rice, chickpeas and other grains. If you are on a gluten-free diet these are for you. The papad is generally served with chutneys or other dips. Below is a picture of one being heated over the stove top for a snack tonight.

Lisa, will be able to give more details on the experience so kindly read her post for more.