Kawakawa Poppadom Recipie

One of the little garnishes we use at 50-50 is a kawakawa poppadom. They’re light, crisp, intensely aromatic and surprisingly simple to make at home.

The kawakawa leaves are dried and ground into a powder, which is then mixed into a chickpea flour batter. Once dehydrated and fried, they puff dramatically into delicate, crunchy crackers.

Ingredients

• 10g dried kawakawa powder

• 900g water

• 12g salt

• 250g chickpea flour

Method

1. Make the kawakawa powder

Pick fresh kawakawa leaves and wash them well.

Dry the leaves completely in a dehydrator or a very low oven until crisp.

Blend the dried leaves into a fine green powder.

The aroma should be intensely herbal and peppery.

2. Cook the batter

In a saucepan combine:

• 900g water

• 12g salt

• 10g kawakawa powder

Bring to a gentle boil.

Add the 250g chickpea flour and whisk continuously.

Allow the mixture to bubble gently for a minute or two.

3. Blend smooth

Transfer the hot mixture to a blender.

Blend until completely smooth and glossy.

This step helps create an even texture and ensures the poppadoms puff consistently.

4. Spread into sheets

Spread the mixture thinly onto dehydrator trays lined with non-stick sheets or baking paper.

Aim for a thickness of approximately 1–2mm.

The thinner the sheet, the lighter and crispier the final poppadom.

5. Dry

Dehydrate at 60–70°C until completely dry.

If you don’t have a dehydrator, use your oven on its lowest setting with the door slightly ajar.

The sheets should feel dry and brittle with no soft spots remaining.

6. Cut and store

Break or cut the dried sheets into pieces of your desired size.

Store in an airtight container until needed.

7. Fry to serve

Heat neutral oil to 230°C.

Carefully drop in a piece of the dried sheet.

Within seconds it will expand and puff dramatically.

Remove immediately and drain on paper towels.

Serve while still warm and crisp.

Top Tip

Don’t be tempted to fry them before they’re dry. Any remaining moisture will stop them puffing properly. When in doubt, dry them for a little longer.

The finished poppadoms have a beautiful kawakawa aroma, a delicate crunch and are perfect alongside soups, seafood dishes or simply enjoyed with a cold drink.

See the video on instagram here