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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
- 1 papad
- 1 cup vegetable oil
- 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.
- 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.
- 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.
- It's best to make papad right before serving as it loses its crunch with time.
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