Spiced Poppadoms
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
154
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 105.8 μg | (176 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 cups Chickpea flour (gram)
- ½ tsp cayenne pepper
- ½ tsp ground Cumin
- ½ tsp salt
- 1 garlic clove (crushed)
- ¼ cup water (more if needed)
- vegetable oil (for frying)
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Line several baking trays with non-stick baking paper.
2.
Mix the gram flour, caynne pepper, cumin and salt in a mixing bowl. Add the garlic and mix well.
3.
Add most of the water and mix to a firm dry dough. If the dough is too dry add a little more water.
4.
Knead the dough for 5 minutes until smooth.
5.
Roll the dough into a log 5cm|2" thick and 15cm|6"long. Cut into 12 equal sized slices.
6.
Brush a little oil onto the end of each slice and roll out a slice on non-stick baking paper into a very thin round, about 15-18cm|6-7" diameter. Repeat with each of the dough slices.
7.
Carefully place the poppadoms onto the baking trays. Bake for 15-20 minutes until crisp and dry.
8.
Heat the oil in a large frying pan until very hot, but not smoking.
9.
Put a poppadom into the oil and turn it over when it starts to curl at the edges. Drain on absorbent kitchen paper. Repeat with the remaining poppadoms.
