aloo papad

Potato Papad Recipe – Aloo Papad Recipe

Potato Papad Recipe – Aloo Papad Recipe

Potato papad tastes very delicious and it can be consumed as an accompaniment with piping hot cup of tea or coffee. We all enjoy having some assortment with our regular meal and these potato papads will definitely make your meal more delicious.

These papads are very easy to make at home with very few ingredients i.e. potato, oil, salt, red chilly powder and green coriander. You can make them spicy by adding some more spices in the papad mixture. So, definitely try out making potato papad at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse potatoes thoroughly with water. Drain out the excess water and put the potatoes in pressure cooker along with 1-1.5 cup of water. Put the lid on and turn on the flame. Cook the potatoes till the cooker releases a whistle and then simmer it for 3-4 minutes on low flame.

aloo papad

After that, turn the flame off and let the pressure releases on its own. Then remove the lid and take the potatoes out in a bowl. Allow the potatoes to cool down completely. Once it cools down completely, peel off their skin and place it on a plate.

aloo papad

Grease some steel plates with some oil. Spread the oil evenly.

aloo papadMaking:

Grate the boiled potatoes using a grater in a plate. Potatoes need to be very fine in texture. You can even mash the potatoes in rough chunks and after adding the spices make a smooth paste on sil batta.

aloo papad

After grating the potatoes, add salt, red chilly powder and chopped green coriander to it. Mix everything really well. Prepare dough of it. Apply some oil on hand and grease the dough.

aloo papad

Make dough balls in the size of lemon. Roll it into smooth round shape. Grease the palms and roll the dough ball. Similarly, prepare the rest of the balls until the dough is utilized completely.

aloo papad

To roll the dough balls into papad, take a polythene sheet and spread it on rolling board. Apply some oil on the sheet. Keep a dough ball on it. Apply some oil on the dough ball.

aloo papad

Fold the polythene sheet so that the other part of the sheet comes over the dough ball. Press the dough ball gently with palm and flatten it with the help of fingers into papad. Don’t make the papad very thin and keep it thick as chapatti.

aloo papad

Open one end of the sheet and transfer the papad on the greased plate. Similarly, prepare the rest of the papads and place them on separate plates. Or you can even spread them on big polythene placer over a sheet. Place these papads under the sunlight for a whole day then flip its side and allow it to dry completely on second day as well.

aloo papad

Potato papad is now dried aptly and are ready to get fried. Heat enough oil in a wok to deep fry the papads. When the oil is heated sufficiently, drop a papad into it. Once the papad is fried from one side then flip the side and fry it until crisp.

aloo papad

Lift the fried papad with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Take it out on kitchen paper towel. Similarly, fry some more papads.

aloo papadServing:

Serve these crispy, crunchy and spicy aloo papads along with steaming hot cup of tea or coffee. You can serve it with dal and rice as well or have it whenever you crave for it. You can even roast these papads directly on flame. Store the remaining dried papad in an air-tight container.

Suggestions

  • You can also use black pepper instead of red chilli powder as per your taste and preference.
  • If you are making Potato Papad for fasting days, then you should use the salt used in fasting food (Lahori Salt) and black pepper.

Potato Papad Recipe - Aloo Papad Recipe aloo papad
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 500 grams (6 medium sized)
  • Oil – 2 tbsp
  • Salt – ½ tsp
  • Red chilly powder – ¼ tsp
  • Green coriander – 2 tbsp (finely chopped)
Instructions
  1. Rinse potatoes thoroughly with water. Drain out the excess water and put the potatoes in pressure cooker along with 1-1.5 cup of water. Put the lid on and turn on the flame. Cook the potatoes till the cooker releases a whistle and then simmer it for 3-4 minutes on low flame.
  2. After that, turn the flame off and let the pressure releases on its own. Then remove the lid and take the potatoes out in a bowl. Allow the potatoes to cool down completely. Once it cools down completely, peel off their skin and place it on a plate.
  3. Grease some steel plates with some oil. Spread the oil evenly. Grate the boiled potatoes using a grater in a plate. Potatoes need to be very fine in texture. You can even mash the potatoes in rough chunks and after adding the spices make a smooth paste on sil batta.
  4. After grating the potatoes, add salt, red chilly powder and chopped green coriander to it. Mix everything really well. Prepare dough of it. Apply some oil on hand and grease the dough. Make dough balls in the size of lemon. Roll it into smooth round shape. Grease the palms and roll the dough ball. Similarly, prepare the rest of the balls until the dough is utilized completely.
  5. To roll the dough balls into papad, take a polythene sheet and spread it on rolling board. Apply some oil on the sheet. Keep a dough ball on it. Apply some oil on the dough ball. Fold the polythene sheet so that the other part of the sheet comes over the dough ball. Press the dough ball gently with palm and flatten it with the help of fingers into papad. Don’t make the papad very thin and keep it thick as chapatti.
  6. Open one end of the sheet and transfer the papad on the greased plate. Similarly, prepare the rest of the papads and place them on separate plates. Or you can even spread them on big polythene placer over a sheet. Place these papads under the sunlight for a whole day then flip its side and allow it to dry completely on second day as well.
  7. Potato papad is now dried aptly and are ready to get fried. Heat enough oil in a wok to deep fry the papads. When the oil is heated sufficiently, drop a papad into it. Once the papad is fried from one side then flip the side and fry it until crisp. Lift the fried papad with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Take it out on kitchen paper towel. Similarly, fry some more papads.
  8. Serve these crispy, crunchy and spicy aloo papads along with steaming hot cup of tea or coffee. You can serve it with dal and rice as well or have it whenever you crave for it. You can even roast these papads directly on flame. Store the remaining dried papad in an air-tight container.

 

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