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Papad, also known as papadam, is a quintessential component of Indian cuisine. This thin, crispy delight is typically served as an accompaniment to meals or as a snack. Made from a variety of ingredients including lentils, rice, potatoes, and sago, papad holds a unique place in Indian food history. Each region in India boasts its own version of papad, showcasing the local flavours and preferences. The versatility of papad lies in its ability to be fried, roasted, or even microwaved, making it a convenient and quick addition to any meal. Beyond its role as a crunchy side dish, papad is often used in creative ways in Indian cooking, such as in curries or as a topping for chaats. With a rich history and cultural significance, making papad at home can be a rewarding experience, allowing you to tailor the flavours to your liking and ensuring the freshest ingredients are used. Here are some easy and tasty apad recipes that you can try at home, bringing the authentic taste of India to your kitchen.
Poha Papad
Ingredients:
2 cups Poha (flattened rice)
Salt, to taste
Chili powder, to taste
Turmeric, to taste
Water, as needed
Method:
Grind the Poha into a fine powder.
Mix the Poha powder with salt, chili powder, and turmeric.
Gradually add water to the mixture to form a smooth dough.
Roll the dough into thin discs using a rolling pin.
Sun dry the discs for two to three days until completely dry.
Store the dried papads in an airtight container.
Fry or roast the papads until crisp before serving.
Mung Dal Papad
Ingredients:
1 cup Mung Dal (soaked)
Salt, to taste
Chilli powder, to taste
Optional spices (such as cumin or black pepper)
Method:
Grind the soaked Mung Dal into a fine paste.
Mix the Mung Dal paste with salt, chili powder, and any optional spices.
Spread a thin layer of the mixture onto a greased tray.
Sun dry for two days until fully dry.
Store in an airtight container.
Fry or roast until crisp before serving.
Sabudana Papad
Ingredients:
1 cup Sabudana (soaked for six hours)
Salt, to taste
Chili powder, to taste
Cumin, to taste
Method:
Grind the soaked Sabudana with salt, chili powder, and cumin into a smooth paste.
Spread a thin layer of the mixture onto a greased tray.
Sun dry for three days until completely dry.
Store in an airtight container.
Fry or roast until crisp before serving.
Urad Dal Papad
Ingredients:
1 cup Urad Dal (soaked overnight)
Salt, to taste
Chilli powder, to taste
Optional spices (such as asafoetida or black pepper)
Method:
Grind the soaked Urad Dal with salt, chili powder, and optional spices into a fine paste.
Spread a thin layer of the mixture onto a greased tray.
Sun dry for two to three days until fully dry.
Store in an airtight container.
Fry or roast until crisp before serving.
Aloo Papad
Ingredients:
Flesh of two large potatoes (grated)
Salt, to taste
Chili powder, to taste
Cumin, to taste
Method:
Grate the potatoes and mix with salt, chili powder, and cumin.
Spread a thin layer of the mixture onto a greased tray.
Sun dry for two days until completely dry.
Store in an airtight container.
Fry or roast until crisp before serving.
Rice Papadam
Ingredients:
1 cup rice flour
Salt, to taste
Cumin seeds, to taste
Water, as needed
Method:
Mix the rice flour with water to form a smooth dough.
Add salt and cumin seeds to the dough.
Roll the dough into thin discs.
Sun dry the discs for two to three days until fully dry.
Store in an airtight container.
Fry or roast until crisp before serving.
Kurdai Papad
Ingredients:
1 cup wheat flour
1/4 cup soaked Moong Dal
Salt, to taste
Chili powder, to taste
Turmeric, to taste
Method:
Mix the wheat flour with soaked Moong Dal, salt, chili powder, and turmeric to form a smooth dough.
Roll the dough into thin discs.
Sun dry the discs for two to three days until completely dry.
Store in an airtight container.
Fry or roast until crisp before serving.
