This year I have chosen few easiest ever papad, fryum recipes as summer delights of the year. Because I get inspired to cooking through such effortless food itself. At this point, I can even read your minds who are nodding to my statement. Isn’t it true guys? If you can make a batch of long lasting summer delicacy which needs no cooking, it’s highly appreciable. Don’t you think so? Let’s welcome this poha papad with wide arms then. What say?
When I made a batch of poha papad, it took almost an hour of kitchen time. Under the sun it took two days to be a perfect, moisture free papad. As they get in to oil for deep frying, the size widened and tasted amazingly delicious. My little son had fallen in love with this papad already. So what do you think? Had I stopped there? Nope. I made another batch of rice flakes papad. So a big box full of papad would accompany my variety rice at least for few months..Happy me.
Before jumping over to the recipe, keep just couple of key things:
- The dough shouldn’t be too gooey or too stiff.
- The green chillies, greens like coriander, mint etc would enhance the flavor of papad. And if you are bit color conscious, try red chillies. It would add up nice color.
Going forward, I am hunting for one more such easy cum delicious summer condiment.