Papad no Mandvo

Papad no Mandvo is a snack that my mum would make everytime we made papads - poppadoms made from urad flour. I'm not 100% sure were the name comes from but I have been told that this used to be made during the Mandvo Ceremony during a Gujarati Wedding. If you know another reason for the name I would love to know. My family are from South Gujarat so I'm not sure if this is a dish thats specific to this region. But what exactly is Papad no Mandvo? It's raw poppadom dough crushed together with roasted poppadom, peanut oil, sesame seeds and sugar.

Ingredients:

Papad/Poppadom Dough: 1 cup urad flour - 130g (also known as matpe bean flour or papad flour on the packaging)

1/4 cup water - 65g

Salt - 3g

White pepper powder - 1g

Asafoetida - 2g

Papad khar - 4g

Oil for coating and applying on hands

Papad Mandvo:

Papad dough Roasted poppadom

Peanut oil or a netural oil

Sesame seeds

Sugar

Method

In 1/4 cup of cold water add in the salt and bring this water to a boil. Once the water comes to a boil add in the papad khar and mix until the salt and papad khar have dissolved. Turn the heat off and allow this mixture to cool down.

To 1 cup of urad flour, stirr in the white pepper powder and asafoetida. Once fully mixed in add in the cooled down water mixture. Mix until fully combined. Urad flour does not need alot of water and can become very sticky. If you feel that more water is needed add a little cold water.

As the dough is sticky we want to make it smooth. This is done by smashing the dough with a pestle or mallet. This helps make really good papad. As I was making this dough just for eating I skipped this step and went to stretching. Stretch/pull the dough until it becomes stretchy and smooth. At the beginning the dough will snap quick but after a while the dough will stretch.

Once the dough is smooth, tuck the dough like you would with bread dough until you have a smooth surface with no cracks. Then apply some oil to your hands to stop the dough from sticking and drying out. Then with the help of your hands roll the dough into a log.

Using some string cut the papad dough log into small pieces. Apply oil and leave them covered to stop them from drying out. This is raw papad dough which will be used for the papad no mandvo.

For the papad no mandvo take two pieces of the papad dough and roll this out as thin as possible. I rolled this on a metal surface covered with cling film and a little oil. On top place a roasted poppadom and roll again which will break the poppadom into pieces.

Then fold in two edges of the raw poppadom dough inwards and roll again. Then fold the final two edges of the poppadom inwards which will make a parcel and roll again.

The poppadom dough may tear and make a mess, that's fine. Now take the poppadom dough with the roasted poppadom and crunch and tear this up into small pieces and add to a bowl.

To the crumbled up poppadom dough and roasted papad, add oil, seasame seeds and sugar. Adjust the amount to your preference. I used 1 tsp of each for two papad pieces and one roasted papad. Mix this well with your hand and your papad no mandvo is ready to eat.

This Papad no Mandvo is full of textures and flavour. The smooth dough, crunchy papad, sesame seeds and sugar is a sensation in the mouth. This is definitely an interesting snack to try out.

#papad #poppadom #gujaratirecipe