Breads and Papadums Recipes - Potato Papadums

Ingredients

• 250g/9 oz potatoes

• 2.5ml/1/2 tsp garam masala

• 1.5ml/1/4 tsp ground red chili

• 1.5ml/1/4 tsp black pepper

• salt

• 1 large plastic bag

• 1 small plastic bag

• oil for smearing and deep-frying

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Method:

1. 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 both the bags with oil and place the large bag 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 10cm/4 in circle.

2. 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. Place the papadums on the greased baking trays and place in the oven about 30cm/12 in in above  the pilot light. Leave for 3 days to dry out, turning them over everyday. When dried, store in an airtight container.

3. Just before serving, heat the oil in a deep-frying pan (skillet) 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.