Introduction – Hello friends, today we will tell you how to make a delicious and crispy dish. Potato Papad is a delicious crispy papad traditionally made all over India. On Holi, the festival of colours in India, various types of sweet and salty dishes are specially prepared in all the houses like Gujiya Matri, Namak Pare, different types of papads like arrowroot papad, potato papad, rice papad and many types of pulses. Potato papad is very easy to make, and because it is very tasty and crispy to eat, once you start eating potato papad, you cannot stop eating it easily. Be it children or adults; everyone likes it very much.
There is abundant production of potatoes around Holi, due to which potatoes are available cheaply in the market. This time is very good for making potato papad because potatoes are available cheap in the market and there is good sunshine according to the weather, due to which potatoes It is also easy to make and dry in the sun. To make Potato Papad, good quality potatoes are thoroughly washed, boiled, cooled, and graded finely, cumin, salt, asafoetida, chilli flakes, green coriander, etc., are added to it, and the dough is prepared by hand. Then, small pieces of the potato mixture are prepared. Break the balls and place them on a transparent pinni apply a little oil on both sides and place the second pinni on top and press it well with the palm to form a round papad shape and dry it well from both sides in the sun.
Prepration Time – 10 – 15 Minutes
Cook Time – 30 – 35 Minutes
Total Time – 45 Minutes
Sun drying time – 2 days
Servings – 20 – 25 Servs
Cuisine – North Indian
Potato Papad Ingredients:
- Potato – 2 kg
- Salt – 1 teaspoon (as par teste)
- Red Chilli Flakes – 1 teaspoon (as per taste)
- Cumin Seeds – 1 teaspoon
- Refined Oil – 100 gm
- Green Coriander – 1 tablespoon (chopped)
Potato Papad Direction:
Step 1
First of all, wash 2 kg medium-sized good quality potatoes thoroughly with clean water and put them in the cooker. Add enough water to submerge the potatoes by 2 inches. Cover the cooker with a lid and place the potatoes on the flame to boil. It takes three to four whistles. When the potatoes are boiled well, keep them aside to cool.
Step 2
When the potatoes cool down well, remove their peels, grate all the potatoes finely and put the pumpkin on a big plate. Add salt, chilli flakes, finely chopped coriander and cumin seeds to the grated potatoes and knead everything well with the help of both hands mix well.
Step 3
When the potato mixture is well prepared, apply some refined oil on both palms and break the potato mixture into round balls to make papad. Approximately 40 balls will be prepared from 2 kg of potato mixture. All the balls will be made in equal quantity. Now, we will take two transparent thick polythene of one and a half feet by one and a half feet to make potato papad. And to dry the papads, we will take a big six by 4 feet polythene.
Step 4
Now we will start making potato papad, for that we will spread a big bedsheet on the ground and on top of it we will spread a bigsix6 by 4 feet polythene. Now, place a potato ball on a big polythene. Before putting it, apply some refined oil on the bottom and also apply refined oil on the top of the potato ball. Now place a piece of one-and-half-fit by one-and-half-fit polythene on it and apply it with the palm. Press it a little, now place a big plate on it and press it gently, then the potato ball will come round. With the help of the remaining fingers, spread it slowly and make a fine papad. When the thin papad is ready, then slowly Lift the upper polythene; the papad will remain stuck to the lower polythene.
Step 5
All the potato balls will be prepared as papad in the same order. You can also make papad with the help of a rolling pin. Make all the papads, in the same way,y which you find easy to make. When the papad is ready, lift the polythene sheet along with the sheet from both sides and dry it in the sun for two to 3 hours. When the papad starts getting slightly dry, then carefully lift all the papads and turn them from the other side. Also, dry in the sun. If the papads are left to dry a little, then dry the papads thoroughly in the sun the next day.
Step 6
When the potato papad gets dried properly, keep it in a tight container. Whenever you want to eat potato papads, keep a non-stick pan on flame and add cooking oil to it when the oil gets heated well, then, with the help of tongs, turn the potato papads upside down and fry them well, or you can fry them without oil. You can also roast the papad on the gas by turning it upside down with the help of tongs. So, our Potato Papad is ready, serve it with hot tea.
Tips And Notes
1 – If you want to eat potato papad during the fast, then use rock salt in place of plain salt in the papad and add crushed black pepper in place of chilli flakes because you cannot eat plain salt and chilli flakes during the fast, hence add these ingredients. Do not put in papad.
2 – While making Aloo Papad, keep in mind that the potatoes should be of good quality, and there should not be any sweetness in the potatoes. Otherwise, the Aloo Papad does not taste tasty.
3 – If you like the spicy taste of papad, then you can increase the quantity of red chilli powder or black pepper powder as per your choice to make papad spicy, then your papad will become spicy in eating.
Faq
Q: What is added to potato papad?
Ans: To make Potato Papad, boil the potatoes and grade them. You can add any spices as per your choice and taste,e like chilli flakes, salt, cumin, black pepper powder, chopped coriander,r etc.
Q: How many types of papad are there?
Ans: The history of papad in India is very old, here, papad is made in many ways, such as potato papad, arrowroot papad, rice papad, sago papad, gram dal papad, urad dal papad, etc.
Q: What to do to preserve potato papad for a long time?
Ans: To preserve papad for a long time, it should be dried thoroughly in the sun and kept in an air-tight container, then, it can be used for a long time without getting spoiled.
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today, we have told you about Potato Papad. In this recipe, We told you that after washing and boiling good quality potatoes, after they cool down, they are peeled and grated finely, chilli flakes, cumin, salt and chopped coriander are mixed inside them, and small balls are prepared and placed on polythene. By placing potato balls and applying refined oil on both sides, placing polythene on top and spreading it with the help of a palm, fine papad is prepared. After drying in the sun, it is deep-fried in cooking oil. We hope you enjoy this recipe. Which recipe do you want to know about please write to us our next recipe on the blog will be the same. Doo, write to us for any kind of advice and suggestion. We respect your valuable suggestion. Thank you.
Potato Papad / Nutrition Facts
