Indian Flatbread (Papadams) with Caviar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 221 μg | (74 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 302 mg | (8 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 1 g |
Preparation steps
Place the yeast and water in a bowl and stir until smooth. Place the flour, salt, and 3 tablespoons olive oil in a bowl. Add the yeast and knead into a smooth dough. (The dough should not stick to the bowl.)
Cover and place in a warm spot and let rise until doubled in volume.
Mix the cumin with the remaining olive oil.
Put the dough on a lightly floured surface and knead a few times. Shape the dough into a log with about 5 cm (approximately 2 inches) in diameter. With a knife, cut into equal pieces about the size of a golf ball. Then roll each piece thinly into circles (diameter 10 cm (approximateluy 4 inches)). Heat the oil in a large nonstick frying pan (not too hot) and fry the dough circles in batches, turning on both sides, until crispy. Transfer to baking rack. Lightly drizzle with the cumin oil and season with sea salt. Let cool.
Place the caviar between the layers of Papadams and serve garnished with parsley.
