top of page
Emma McCaskill's papadums with smashed peas

Emma McCaskill's papadums with smashed peas

Prep 30 mins

Cook 30 mins

Serves 4 as snack

Difficulty 3

“These papadums are similar to lavosh, so they can be used for toast, with dips, or as an accompaniment to cheese,” says Adelaide chef Emma McCaskill. “The dough may feel firm and dry, but it needs to be for a crisp result. Even when you roll it through the pasta roller, it may crack on the edges a little, but keep persisting – it will come good. Add smashed peas and you have a great spring snack.”

Curry leaves, to serve


400g frozen peas

½ cup (loosely packed) mint, coarsely chopped

½ bunch chives, finely chopped

60ml (¼ cup) extra-virgin olive oil

50g firm feta, finely crumbled

Juice and finely grated rind of 1 lemon

1 garlic clove, crushed


125 gm black gram flour (see note)

¼ tsp nigella seeds, plus extra to serve

Vegetable oil, for rolling and deep-frying

1. For papadums, combine flour, nigella seeds, 50ml warm water and ¼ tsp salt flakes in the bowl of an electric mixer. Mix by hand until dough starts to come together, adding 1 tsp extra water at a time if needed to create a stiff, dry dough. Attach a dough hook and mix on low speed until a smooth dough forms (5-6 minutes). Transfer to a lightly oiled bench and turn dough over to coat the other side with oil. Roll out with a rolling pin until about 5mm thick, then roll through a pasta machine, starting on the thickest setting, and gradually reducing the thickness, until you reach the thinnest or second-thinnest setting. Cut dough into 5cm squares or any other shape you like.

2. Heat oil to 180°C in a large frying pan over medium heat. Carefully slip in 3 or 4 papadums (be careful, hot oil may spit). Fry, turning once, until light golden and crisp (1 minute). Remove with tongs, shake off excess oil, drain on absorbent paper and season to taste with salt. Repeat with remaining dough. Store papadums in an airtight container.

3. Using the same oil, fry the curry leaves until crisp (be careful, they will splatter). Drain on absorbent paper and season to taste.

5. For smashed peas, blanch peas in boiling water (1 minute). Drain well, transfer to a bowl, add a generous pinch of sea salt and crush with a fork. Add remaining ingredients and mix well. Serve with papadums and fried curry leaves.




Black gram flour (urad or urud flour) is available from Indian supermarkets. If you can’t find it, use besan (chickpea flour).

Recipe by Emma McCaskill. Image by Eatable.

Subscribe to the Eatable newsletter

Thanks for submitting!

Want more recipes from Eatable?

Buy Eatable the magazine now, in print and digital
pasta02 tile.jpg
bottom of page