Papad

By • April 14, 2017 0 Comments

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Papad


Author Notes: Papad is a roasted or deep fried crunchy, lentil appetizer/wafer and a staple of munchies in Indian restaurants. I always take glee in the general unsuccessful attempts (mine included) to describe dishes like papad. Annada Rathi

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Serves 2

  • 1 papad
  • 1 cup vegetable oil
  1. Buy any flavored papad from an Asian Indian grocery store. The most basic is the urad dal flavor. Others include black pepper, garlic, red chile etc.
  2. Heat oil in a pan on medium heat. After 7-8 minutes add papad. Be ready with a pair of tongs. Immediately the papad will change color to a bright hue. Flip it and take it out before turning dark.
  3. If you want to avoid deep frying, you can try roasting papad directly on the flame of stove. Hold papad with a pair of tongs over the flame. Flip and turn around constantly in order to avoid burn marks. Once the color turns to bright yellow, turn the heat off.
  4. It's best to make papad right before serving as it loses its crunch with time.

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Appetizers