The ideal season for making these papads is before the arrival of holi, as the quality of potatoes available at that time is perfect, and the weather is dry and sunny – just right for drying these papads in open air.
Lets make some crispy aloo ke papad today.
- Potato – 1 kg
- Sabudana – 1 cup
- Sesame seeds – 1 tbs
- Red chilli powder – 1 tbs
- Cumin (jeera) – 1/2 tbs
- Salt to taste
Step – 1 Wash and boil the potatoes in the cooker in 2 cups of water upto 1 whistle.
Step – 2 Once the potatoes are boiled and cools down, peel and grate them.
Step – 3 Add salt, red chilli powder, sesame seeds, cumin, sabudana to the grated potatoes.
Step – 4 Mix all the ingredients well and make a dough.
Step – 5 Take a potato ball, place it between two transparent polythene sheets and roll them to make a thick poori
Step – 6 Now transfer the puri onto a big plasticc sheet and let it dry on the sun for atleast 2 days.
Step -7 After the papad gets dried, deep fry in hot oil.
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