How to make poppadoms from scratch - For the noms! скачать в хорошем качестве

How to make poppadoms from scratch - For the noms!

0:00 Intro 0:15 Fixing past mistakes 0:38 Kala nimak 0:50 Making papad khar 1:45 Urid and its flour 02:20 Making the dough 03:49 Rolling out the papads 04:29 Drying 05:12 Toasting 05:43 Nuking 06:03 Frying 06:40 Outtro In this episode we're making authentic Indian poppadoms from scratch. There's some wiggle room in the flavouring and spices used, but for that authentic flavour, one thing is basically non-negotiable: These need to be made with urid ("black gram") flour, not to be confused with regular gram flour. As demonstrated in the video (1:53) it's easy for the word "urid" or "urad" to get lost in translation. I'm afraid I haven't managed to highlight the Arabic-looking lettering, as I'm and ignorant fool who can't read every script out there. I tried and failed, and this makes me a terrible human being. (By the way, "urad" vs. "urid" are just different spellings for the same thing, as are "kala namak" vs "kala nimak" - the former tends to be used in the north of India while the latter is more common in the south). Black salt, "kala nimak" is high in sulphur, and provides a subtle egg-like flavour that also reminds me personally of the smell of the seaside. While we're obsessively measuring out 3.23 grams here, in actual fact this is probably completely wrong, since the salt content on food labels doesn't necessarily just reflect the amount of actual salt used, but rather the "salt equivalent" based on the amount of sodium in the product. The salt equivalent of 2.4 grams of sodium would be 6 grams salt. In case of our poppadoms our sodium content is likely wildly off the mark because of the the sodium carbonate and sodium bicarbonate... but in taste tests before making this video the salt level seemed to taste about right, so I stuck with it. Papad khar appears to serve multiple purposes - as a raising agent, as a preserving agent and I suspect (but have no proof) that the high pH does something to the protein in the flour to make the dough easier to roll out. A similar effect is known to occur in hand-pulled noodles and is the result of adding kansui powder, in that case. I borrowed the "baked baking soda" method from my previous adventures in noodle land, where using baked baking soda is also a thing. Your supermarket probably also stocks big bags of ready-made sodium carbonate for cheap, but the product won't necessarily be designed for human consumption. So while technically it's the same stuff, I'd err on the side of caution and stick with the "baked baking soda" approach. As mentioned in the video, the dough is traditionally left to rest, pounded and stretched. I haven't personally had much luck doing it that way but it can - apparently - be done. I found the food processor method to be more reliable, and since it avoids the resting step altogether, it's a tremendous time saver. I've seen a few videos where Indian ladies roll out the papads on a slab of marble. Since it's such a smooth surface, the dough can't get stuck in any nooks and crannies like it would on a chopping board, and so it can be rolled out thinner that way before it gets stuck. The "drying in the sun" phase was always going to be problematic but the fan method is nearly as effective and works year-round. Using a cooling rack allows the air to circulate around both sides of the papad and helps stop it curling up. If you don't own a fan, just leave to air dry, I've previously had success doing this with prawnless crackers which start out far wetter than papads. Toasting, nuking, frying... Use whatever method you want but seriously, you don't want to microwave them. I mean you can, and I'll be the last person to tell you not to use a microwave oven in the kitchen (Episode 1 starts with one!) but I'll judge you for it. Sometimes it pays to use the wrong tool for the job. This is not one of those times. Ah and one more thing that will blow your mind, since you're making your own poppadoms and all that. You can make them cone-shaped as well! Attributions: Black gram image by Sanjay Acharya - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index... Music: Bounce it - Silent partner Cockpit - Silent partner Broken Ross - Jub