5 Ingredients or Fewer

Papad (Deep-Fried Lentil Wafers)

April 14, 2017
4 Ratings
Photo by Julia Gartland
Author Notes

Papad is a roasted or deep-fried crunchy lentil appetizer/wafer that is 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

  • Serves 2
Ingredients
  • 1 papad
  • 1 cup vegetable oil
In This Recipe
Directions
  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 to 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 it turns 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.

See what other Food52ers are saying.

  • Annada Rathi
    Annada Rathi
  • Whiteantlers
    Whiteantlers
  • Mayukh Sen
    Mayukh Sen
  • Lynn D.
    Lynn D.
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

4 Reviews

Author Comment
Annada R. June 1, 2017
Thanks for your suggestion, guys! Personally I've never tried microwaving papad, but I know people who do that on a regular basis! Now you three are a part of that group too! -:)
 
Whiteantlers June 1, 2017
Another microwaver here, too!
 
Lynn D. June 1, 2017
I've had great success microwaving papads for about 30 seconds or untill they puff up.
 
Mayukh S. June 1, 2017
That's the way I've always done it too, Lynn!