Poppadom Gluten-Free Recipe



Poppadom ~ Gluten Free Chickpea Spiced Cracker

That great side dish you always get at the Indian restaurant is also a terrific snack to have around the house. Gluten-free and perfect with dips and dressings, serve warm or chilled, and boost your snack cracker credibility with this tasty entertaining upgrade.

Ingredients:

• 2 cups chickpea/garbanzo bean flour
• 1 tsp coarse ground pepper
• 1 tsp ground cumin
• ½ tsp salt
• 1 garlic clove, peeled and crushed (can add more if desired)
• 1/2  cup water
• ½ tsp cayenne pepper (add when rolling out dough)
• 1 tsp caraway seeds, muddled
• Celtic Sea Salt for topping
• Ghee (clarified butter) for frying. Use 3 Tbl to start.

Method:

• Place 2 cups chickpea flour and 1 tsp coarsely ground pepper into a mixing bowl.
• Add cumin and sea salt.
• Toss in 1 (or more) crushed garlic clove and mix well.
• Pour in water. Mix until a firm, dry dough forms.
• Knead the dough for approximately 5 minutes until dough is smooth.
• Pinch off dough, about 2″, and roll into a ball. About 12 balls.
• Using the palm of your hand, flatten the ball.
• Using a rolling pin, roll each piece into a very thin circle, oval, or rectangle--whatever shape YOU Like!
• Sprinkle each thin dough shape with cayenne pepper. Try muddled caraway seeds, sea salt, and fresh ground pepper too!
• Using your rolling pin, press the  spices into the dough.
• Heat ghee in a large skillet on medium high.
• Once oil is hot, add your poppadom. It should begin to brown right away. Flip the poppadom once browned.
• Remove the poppadoms when brown and crisp looking, before they begin to burn.
• Place your homemade poppadoms onto paper towels while you continue cooking the rest. Serve warm or cold.
• Great eaten with Indian food, lentil stew, soups, or salads.
• Store in an airtight container, if leftovers!