We all would have tasted and Potato papad by getting papad packets from Indian grocery stores. But these Potato papads are very easy to make at home. Actually we need to make in larger quantities once a year and then we can use it over many months. I know, it seems time consuming but still worth it as it is homemade and we know what our family likes and we will be happy to make 🙂
Preparation and Yield:
| Preparation time | 20 mins |
| Cooking Time | 40 mins |
| Yield | 20 - 22 Papad roughly |
| Recipe Category | Papad |
| Recipe Cuisine | Indian |
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| Potato Papad Recipe | Aloo Papad Recipe |
Ingredients:
| Potatoes | 1 Kg |
| Cumin Seeds | 1 Teaspoon |
| Red Chilli Powder | 1 Teaspoon |
| Pepper Powder | ½ Teaspoon |
| Salt | To taste |
| Oil | For Greasing |
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| Potato Papad Recipe | Aloo Papad Recipe |
Method:
- Wash and boil the potatoes and peel the skin
- Mash the potatoes nicely or grate it so that there are no lumps
- Add salt, cumin seeds, pepper powder, salt and red chili powder and mix well
- Grease your palms and make lemon sized balls out of the potato mixture
- We need 2 zipper sheets or you can take 1 zipper and cut on both the sides. Also Take a big polytene sheet and place it under the sun.
- Grease one side of both zipper sheets with oil.
- Place the potato ball on one side and cover with other zipper sheet and press it with a flat bottomed bowl.
- Now, take out the top sheet and carefully take out the flattened potato patti and place it on the polytene sheet.
- In the same way, make potato papad patties and dry it out under sun
- After 4-6 hours in sun, gently flip it on the other side and dry for 2-3 hours. If it starts to get shady, move the sheet inside the house and then again place it under sun the next day
- Dry all the papad till they are crispy. If we can bend the papad more, then it means the papad needs more drying.
- Keep the dry Potato papad in a zipper or air-tight container and deep fry them whenever you want
- The delicious Potato Papad Ready!
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| Potato Papad Recipe | Aloo Papad Recipe |
