2 cups chickpea flour
1 teaspoon cracked/coarsely ground black pepper
1 teaspoons ground cumin
1⁄2 teaspoon salt
1 clove garlic , pressed
1⁄4 cup water
1 tablespoon water
Seasonings ( to taste: cayenne, turmeric, etc.)
Oil for frying
Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor. Add the garlic and mix well. Add enough of the water to form a dough that will hold together in a cohesive ball. The dough should be fairly stiff and dry; if it is too wet, it will not roll well.
Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth. With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long. With a sharp knife, cut the cylinder into 1/2-inch thick slices.
Place each slice of doough on a lightly oiled surface. Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter. Papadums must be rolled thin, no more than 1/16 inch. If the dough sticks to your rolling pin, gently pull it off.
Coat the tops of each Papadum with a light dusting of spices of your choice. Use a metal spatula to loosen the edges from the rolling surface and carefully place the rolled-out slices on a large baking sheet.
Allow them Papadums to dry by placing them in a very low oven (less than 200F) for 1 to 2 hours, turning occasionally, until they are just slightly flexible. At this point they may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly. When ready to serve, heat about 1/8 inch of oil in a large skillet; the oil should be hot, but not smoking; a drop of water flicked into the skillet should sizzle immediately.
Then, one at a time, slide the Papadums into the hot oil. Turn the Papadum once it begins to curl at the edges; it will quickly fry and become crisp. Remove it before it turns brown. Cool and drain the Papadums on paper towels and eat immediately.