Homemade Red Lentil Papadum Crackers

Here's a healthy alternative to ready-made dried papadum, or spicy Indian crackers. The pastry can be shaped prior to drying. Uses, other than as part of an Indian style meal, include attractive cups (cones or coupelle) for icecream such as kulfi (pistachio), accompaniment for soups, and mille feuille like Anthony's mussel and spinach stack. The pastry can be modified to a pasta. To make red lentil papadum crackers use the following:

1 cup finely milled red lentils
1 1/2 teaspoon baking powder
1-2 teaspoon spices of choice: cumin, fennel seeds, cardamon, carraway, cracked pepper, chilli flakes, sesame seeds
1/3 -1/2 cup boiling water
olive oil

Mix dry ingredients and spices together. Pour on the boiling water. Beat with dough hooks to form a stiff dough. Continue beating for 15 minutes. Cover and cool. Oil the dough. Divide into 30 g portions and roll through a pasta maker until No. 3 setting. Oil the pastry between rolling. Cut into shapes of choice using kitchen scissors. Alternatively, mould the sheets into cones, cups or cigars. Air dry and store in a cool dark place until required. To cook, roast in an oven at 200 degrees celsius for 10 minutes, fry or microwave on high until the red lentil turns yellow-brown.