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Madras Plain Pappadoms

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Margi Cintrano View Drop Down
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    Posted: 24 November 2012 at 13:32
Good Evening,
 
A dear friend of Indian heritage who lives in Madrid, had brought the Hostess a gift of some Madra Plain Pappadoms from Crown Original Foods in the U.K. and they are delightful. One sautés the pappadoms ( a flat disk, raising agent yeast, salt, rice flour, calcium carbonate and vegetable oil ).
 
Does anyone have an authentic recipe for Papadom fried breads ?
 
Thanks alot,
Margi.  
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Pork Pie View Drop Down
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Pork Pie Quote  Post ReplyReply Direct Link To This Post Posted: 26 November 2012 at 00:30
if you mean poppadoms the ingredients you have given are for something else. Poppadums are made out of urad flour, water, pepper with no raising agent, you fry them to form a crisp wafer.They are served with various raitha, chutneys and pickles as dips.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 November 2012 at 03:15
Porkpie. The exporter Crown states the ingred. I posted and has spelt it pappadom so that Spanish people can pronounce it easier I am sure. The saute.ing produces a very light cracker crisp as u described which we used with mango ginger chutney. Thank you for feedbk. I shall contact Crown and Corte Ingles Press. I shall upload foto when I arrive home this evening. Margaux.     
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 November 2012 at 08:27
Margi, I'd love to know where Crown got its recipe.
 
As Porkpie notes, there is no leavening in pappadum (I've seen it spelled a dozen ways). It's usually made with urad dal, which is a lentil, or, sometimes, from mung bean flour. I've never seen them made with rice flour.
 
India has a wide selection of flatbreads. Other than naan, I don't know of any that use yeast. Roti, tikkar,  poori, and chapatti, for instance, are unleavened.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 November 2012 at 08:43
Brook. 
Crown had told me that they alter their products for specific Markets where Indian products are exported, and Spain is one of them. 
What I posted is on package ( that was a gift from a dear colleague). 
Black lentil flour is an unknown entity here. There are four Indian Rests. all located close to the Indian Consulate and the British Embassy  and one large Indian wholesale retail supermarket.
I received the Press on the product.
I believe to sell in Spain the corp. subbed ingredients which is what the Press Dept. advised. 
Most Indians who do reside on Iberian Peninsula reside in Barcelona and / or live part time in UK and travel for business here in Madrid. 
Rice flour is Agricult Ministry controlled here as  Spain is rice producing. 
 
Black Lentil is not a common flour or bean here. Spain is lentil producing; the green and the brown in the Castilla León region. The best are called Castellanas, which grow in Castilla León predominately.
They were quite lovely and crisp, in addition, I shall post a photo on my original thread over wkend.
Sorry for delay on photo. It is in the cell phone camera.
 
Kindest.
Mare.   
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