Mix a cup of flour with a little salt to taste and just enough water to make a stiff paste.
Knead gently till it is worked into a stiff dough (1-2 minutes).
Take a little at a time and roll out as thin as you can go.
Deep fry in hot oil in small batches until they are golden brown.
They take longer to cook than dried shop bought poppadoms.
Drain on kitchen roll and serve !
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