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.
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.
Serve it with Jodhpuri Kabuli Pulao for a weekend dinner.
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!
PREP TIME 0 minutes
COOK TIME 5 minutes
TOTAL TIME 5 minutes
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