I’ve come up with some more variations on the Papadam chip recipe in my book Crunch! Whole Grain Artisan Chips and Crackers since I published it. Most chips and savory cracker recipes taste even better and are more colorful (and healthy) with some dal or lentil flour
Seeds: black sesame seeds instead of super seed mix because they contrast more with the chip color
Whole Grains: red or black quinoa rather than Whole Grain Mix, depending on what sets off the flour color the most
Spices: Tandoori seasoning, fajita seasoning, garam masala, red curry paste, Panch Phoron, cayenne, black pepper
Liquids: stock, coconut milk
Color In Crunch! the recipe is for masoor dal Papadum chips (orange). Here’s how to make yellow and green variations. If you use 100% dal and/or lentil flour, the color is more vivid, but they’re too crunchy to be eaten plain, they’re more suited to be or soup stew croutons.
- Flour: corn, yellow split pea, or chana dal (baby split garbanzos), chickpea
- Millet instead of whole grain mix
- Spice: a pinch of turmeric, 1/2 tsp curry
- Flour: green split peas produce the best green color. Lentils and French lentils are much darker.
- Spice: Italian spices, pesto
Before you mill lentils, be sure to look for stones or dirt. Depending on what you’re using to mill flour, be careful of using Chickpeas, they’re so hard that you may want to buy garbanzo flour.
Nutrition Facts per serving 1 oz / 28 g 4 servings (% Daily Value) No Cholesterol, Trans Fat, or sugar. Calories 109 (5%) Calories from Fat 16 Total Fat 1.8 g (3%) Saturated Fat 0 g (0%) Sodium 295 mg (12%) Total Carbohydrate 28 g (9%) Dietary Fiber 3.3 g (13%) Protein 6 g (12%)
Alternative names for papadum: pāpaṛ pappad papparde pappadom pappadum popadam pompadum poppadam poppadom appadum appalum appala appoll papari pamporo puppodum pampad happala (wikipedia)