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4 Serves
100 Mins
Prepare the papadum dough by combining lentil or chickpea flour with water and spices, then roll into thin, circular wafers.
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New ZealandVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
53 µg / 400 µgCalcium
8 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
49 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Allow the shaped wafers to air-dry completely to ensure they crisp up properly during cooking.
Heat a generous amount of vegetable oil in a deep-frying pot over medium-high heat.
Carefully drop the dried papadums into the hot oil, frying for a few seconds until they puff up and turn golden, then remove with tongs.
Drain the excess oil on paper towels and lightly season with salt and pepper while still warm.
6
g28
g3
g
Libyan