Potato Papadums Recipe

How to make it

---

• Cook the potatoes in their skins until tender then peel and mash
• them thoroughly. Stir in the spices and divide into 14 equal
• portions. Smear 1 large and 1 small plastic bag with oil and place
• the large one on the work surface. Roll 1 portion of potato into
• a ball, place on the plastic, cover with the other bag and roll it
• into a 10 cm circle. Remove the small bag, smear it again with
• oil and continue to roll out all the papadums. Leave exposed to
• the air for 1 day to dry out.
• Next day place the papadums on greased baking trays and place in the oven
• about 30 cm above the pilot light. Leave for 3 days to dry out,
• turning them every day. When dried, store in an airtight container.
• Just before serving, heat the oil in a deep frying pan over a
• medium-low heat. Gently slip a papadum into the hot oil and fry
• for a few seconds until lightly browned on both sides. Serve hot
• or at room temperature. Do not fry in advance otherwise the papadums will go soft.