Ten-year-old Shohug Ali Munshi and his mother, Morgina, make a crispy and glossy cracker, called papadum, on a daily basis in Bangladesh.
Shohug sells the treats as a way to increase his family income, which ensures he can attend school. While it’s far from ideal for children like Shohug to sell snacks for a living, World Vision started a child protection program nearby, where he can play and learn more about how to stay safe in his community.
Recipe for papadum
- 2 cups flour (chickpea, rice, or lentil)
- ¼ cup of water
- ¾ teaspoon salt
- 1 teaspoon cumin seeds
- ½ teaspoon fresh cracked black pepper (optional)
- Oil (canola, vegetable, or peanut)
- Preheat oven to 200 degrees.
- Combine all ingredients in a large bowl and mix until a sticky dough forms.
- Move dough to a clean work surface, and knead until the dough becomes smooth, six to seven minutes. Prevent sticking by lightly coating your hands with oil as needed, but be careful not to soak the dough.
- When the dough is smooth and a little stretchy, roll out as thinly as possible without ripping.
- Use either a ring mold, cookie-cutter, or a paring knife to cut dough into rounds about the size of your hand or smaller if desired. Lay rounds on a baking sheet; place in the oven to dry out — about 5-8 minutes.
- In a large skillet, heat oil (about an inch deep) over medium-high heat.
- When the oil is ready (test first with a small piece of dough), carefully slip in the papadum discs. They’ll puff and quickly blister. Be ready with tongs to flip over and remove after 30 to 45 seconds. Place cooked papadums back in the oven on a cookie sheet until all are cooked.
- Transfer to a paper-towel-lined plate to remove any excess oil.
- Let cool and enjoy, or store in an airtight container.
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