Fried Papad Recipe | How to fry Papad

What is Fried Papad?

Papad is a very common accompaniment to Indian food. Papad is a thinly rolled roundel made with different lentils or rice or a combination of these. Generally, it is roasted on the gas stove till crispy and crunchy. When the papad is fried in hot oil it is fried papad and is often munched on to settle the hunger pangs. Papad can also be served as a party appetizer. This recipe shows the correct way of making fried papad in very little oil, which is ready within seconds and doesn’t make oily fried papad.

Let’s talk about the ingredients for fried papad recipe

Be it home or restaurant, meals often start with papad. Masala papad is a great starter recipe. Papad can be served as accompaniment by making papad churi etc. Let’s have a look at the ingredients required for papad recipe:

Papad: You can use any papad of your choice or as per availability to make fried papad. I have used chana dal papad. Garlic flavored papad works great for papad.

Oil: Generally on frying papad, the oil gets very frothy. Therefore I fry papad using the technique mentioned in the recipe. It uses very little oil and therefore the oil remains good for re-use. As such the fried oil should not be re-used. Steel tongs or chimta is used to fry papad.

Add-ons: You can add flavors to the fried papad by using spices such as chaat masala, red chili powder, etc. Further, you can also garnish it with some chopped onions, tomatoes etc to make a lip-smacking party starter.

Similar Recipes on the blog:

There are a number of quick and easy snack recipes on the blog. Monaco bites, easy garlic bread, idli fries, mini pizza are a few snack recipes that are ready in no time and are absolutely fuss-free.

How to serve Fried Papad?

Serve it with Jodhpuri Kabuli Pulao for a weekend dinner.

How to make Fried Papad

1.This recipe serves 4-6 persons.

2.Fold and break each papad into 8 pieces as shown in the picture. Smaller pieces demand less oil.

3.Heat little oil, approximately ½ cup. Add one piece of papad in it.

4.Fry it for 10 seconds. Use a tong and flip it. Fry for 10 seconds.

5.Take it out on an absorbent paper.

6.Serve crispy. Bon appetite!

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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