Poms is short for pompadoms, Indians eat them with their curry
here is a recipe =========
A Recipe for pompadums
Article: 11111 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
From:
[email protected] (Carolyn Bucholtz)
Subject: A Recipe for pompadums
Date: Tue, 21 May 1996 22:22:47 GMT
Here is a recipe for pappadams that was in one of our local newpapers a while ago
Half pound red lentil flour
l level dessertspoon baking powder
1 teaspoon caraway seeds
1 teaspoon crushed cardamon seed
1/2 teacup warm water
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon chilli powder
2 tablespoons or more of warm edible oil
First set aside a dessertspoon of the flour to use later on, then place
remainder in a bowl and add salt. Mix baking powder in the water and gradually
add to flour. Mix to a stiff dough. Place dough on bread board and pound with a
pestle for 15 minutes, using dabs of the oil to prevent sticking. Mix in all
spices and pound once more. The more you pound, the lighter mixture will be.
Then shape into a long sausage and cut into small portions about 15 pieces.
Place them in a bowl with the flour previously set aside. Make sure each piece
is well coated.
Then take a portion of dough, grease slightly and roll out as thin and round as
possible, using more oil if necessary.
Repeat for rest of dough. Place them separately on cake racks and dry in the sun
This will only take a few hours. Then store in covered tin. Fry quickly when
required in hot oil 2 or 3 seconds only.