Allotments 4 All

Even after 3x-5 & 1x-8?

Just picked? Looks great

Was - in Saag Aloo!

your family eat well  :)

I'm making curries all over xmas, might include sag aloo

And, of course, you have your LIJJAT Papads from Spices of India? My new lot arrived today.

Nothing else gets near these. Shallow fried of course - 30 secs each side.

the symbol of 'this' woman's strength is that I make my own  ;D

I should get out more

The French call Chard 'Blette' and sweeten it, add eggs and pine nuts and make a tart which is delicious. Fruit from the allotment is scarce but Chard keeps going all year long.

http://www.allaboutliverpool.com/allaboutallotments1_homepage.html

Sounds great - if you can afford the nuts!!

And Calendula - oh Queen of the kitchen - where the H do you get the sunshine to ripen the papads?

Could I do it??

Tim, like me you have an Aga so of course you can do it (use the bottom oven) but it would be nicer to go to India though  ;D

the difficult bit is making then thin enough so get someone to help you 'pull' the dough flat like you do in strudel

1lb flour (i use lentil flour but I believe you can use others)
as much salt, pepper, ground cumin, chilli powder, or anything else you like to suit your taste (not sure what the authentic flavours allow for)
water to mix together
knead it well until smooth, just like in any other bread making
form into small balls and roll then pull these as flat as you can
dry out in the bottom aga in single layers, can't say how long as it depends on the temp but keep checking them
then you can fry them or store until you need them

Is that all? I thought that there was some magic in it, like treading wine!!

So you learnt where? Even 3 years in India didn't teach me!

I doubt the bottom aga would truly substitute for the charms of India, I learned from a book, a friend, trial and error  :)

Lavash is easier but not as crispy and red lentil dosas are even nicer

All bought ones use Bicarbonate of Soda, which makes then fizz when they fry. Do you?

interesting, never thought of it and of course they would fizz a bit and maybe crisp up more ? I've never liked the flavour of bicarb but with all those other spices I guess you wouldn't notice it

I will try  ;)

TSP to 500g??

yes, that would be about right and thinking about it, bicarb is what will add more air into them so they bubble up more when frying - ahh,  tricks of the traade

However......................

"Making them is quite easy if you are used to baking and working with flour and rolling out. If not then still have a go and remember you need lots of flour on your hands, rolling pin and work surface to prevent sticking and make sure the surface is clean and dry. Mix a cup of (Urid) flour with a little salt to taste and just enough water to make a stiff paste. Knead gently till it is worked into a stiff dough (1-2 minutes). Take a little at a time and roll out as thin as you can go. You may need a very thin sharp knife to peel the dough off the work surface. Deep fry in hot oil in small batches until they are golden brown. They will take longer to cook than dried shop bought poppadoms as the water content needs to be evaporated. Drain on kitchen roll and serve as usual"  !!

harder in one way but easier in another - swings and roundabouts  ;D

if you do the method you have written I would suggest you use a marble slab - I always use our lovely old large wooden kitchen table and I wouldn't want to be peeling it off and that's why I find 'pulling' it easier

but do add spices or at least more salt than you might think is good for you - this is somewhere between making crisps, pancakes, pizzas as well as pappadoms (various spellings)

try and let us know how you get on - more to the point what do you serve them with - lime pickle, mango chutney, raw onion, ????

Just as Curry accompaniment.

I'll have to check out 'pulling'!

I serve them with yoghurt mixed with either chopped onion or chopped cucumber. I've never tried making them though.