Sindhi Papad-SK Khazana

Ingredients list for Sindhi Papad-SK Khazana

• 1 1/2 cups Split skinless black gram (dhuli urad dal) flour
• 1/2 tablespoon Papad khar
• to taste Salt
• 1/4 teaspoon Asafoetida
• 1 tablespoon Black peppercorns
• 1 teaspoon Cumin seeds
• 2 tablespo to grease Oil

Method

1. Heat ¾ cup water in a non-stick pan. Add papad khar, salt and asafoetida, mix well and bring to a boil. Remove from heat and cool.
2. Put black peppercorns in a mortar and crush coarsely with a pestle.
3. Mix together black gram flour, 1 tablespoon crushed peppercorns and cumin seeds in a parat.
4. Add papad khar water and 1 tablespoon oil and knead to a stiff dough.
5. Add 1 tablespoon oil, pound the dough for 6-8 minutes and stretch with your hands. Cover and rest the dough for 2-3 hours.
6. Roll into a cylinder and divide the dough into equal portions.
7. Line a papad press with a plastic sheet and grease with some oil. Place a dough portion on it, cover with another plastic sheet and press into thin disc. Similarly process the remaining dough portions.
8. Transfer the discs on a plastic sheet and sun-dry for 2 days.
9. Roast and serve.