Black Pepper Papads (Poppadoms)

1. In a mixing bowl, combine black gram flour, cumin seeds, baking soda, asafoetida, black pepper, and a large pinch of kosher salt. Add half of water and work into mixture with hands. Gradually add more water until the dough just holds together. Gradually add 1 tablespoon of the oil and knead into a very stiff dough. Cover and set aside for at least 2 hours.

2. Remove from bowl and knead with greased hands until it is very pliable, about 5 minutes. Using a tablespoon measure, divide into 12 to 15 small balls. Roll each ball into very thin rounds with a rolling pin on a lightly oiled surface. The rounds should be evenly thin and about 6 inches in diameter.

3. Space the dough rounds on rimmed baking sheets and dry in direct sunlight until totally dry, 24 to 48 hours. Alternatively, dry in the oven at the lowest possible heat for 4 to 6 hours, or in a dehydrator. After fully drying store papads in an airtight container.

4. To fry the papads: In a cast iron skillet or medium pot, heat 1/2 inch of oil over medium-high heat until an instant-read thermometer registers 375°F (190°C). Working 1 papad at a time, gently lower into oil and fry, turning once and pressing down with tongs to submerge as it cooks, until papad is crisped and bubbly, 15 to 30 seconds. Drain on a paper-towel–lined tray, then serve immediately.
   

5. To bake/broil the papads: Heat papads directly over an open flame or gas grill until lightly toasted, or preheat broiler to high and broil until lightly toasted. Serve immediately.

Special Equipment

Rolling pin

Notes

Black gram flour and asafoetida can be found online and in Indian specialty markets.

Make-Ahead and Storage

Store the dry papads in an airtight container for up to 6 months.