| Wheatflake-Potato Papadums |
| By : Mr. Anil ( Posted on :02 Feb, 2007 ) | Total Views : 328 | Previous | Next |
Making time: 45 minutes
Makes: 25-30 papadums
Shelflife: 3-4 weeks
Ingredients
• 2 large potatoes
• 1 cup rice flour
• 1 cup wheat flakes
• 1/2 tsp. baking soda
• 1 tbsp. oil
• salt to taste
Directions
1. Boil, peel, and mash potatoes very fine, keeping aside, covered to remain hot.
2. Crush wheatflakes coarsely, keep aside.
3. Place 2 cups water to boil, add salt and soda.
4. Put flour over water, cover and simmer for 2-3 minutes.
5. Take off fire, mix dough into water, with a wooden ladle handle.
6. Or use a heatproof handle of a churner, etc.
7. When mixed smoothly, take into a large plate.
8. Add hot mashed potatoes, and oil.
9. Mix very well to form a smooth dough.
10. Steam dough over boiling water in a covered container, for 4-5 minutes.
11. Take off fire, knead well, after it is cooled to handlable temperature.
12. Take small lumps of dough, roll into thin chapathis, using oil or flour for dusting.
13. Sprinkle crushed wheatflakes, press gently to be embedded in chapathi.
14. Dry either cut pieces or whole chapathis in direct sunlight till brittle.
15. Flip sides once in between.
16. Store in airtight jar
17. When required, rub a little oil on both sides of chapathi.
18. Microwave on high for 2 minutes or till puffed.
19. Serve as a snack or accompaniment to a meal or with tea.
Note: Papadum mixture can form a base to make crunchy drops, balls, twists, etc. by changing their shape before putting to dry. Dressy twisted shapes can be used for parties, etc. They may also be microwaved instead of frying to lower the calorie count.
