Aloo papad, an easy summer recipe I must say. Though it’s official summer season in India, we here in UAE are still enjoying cozy weather. SUN playing hide and seek , the drizzling rain, cloudy weather is what we happen to experience all this week. Which literally means, summer hasn’t started yet. SUN has been more merciful upon us and we thank him for being so.
So, you must be thinking where in the hell aloo papad happened? I respect your thinking. I was aware that SUN isn’t scorching and wondered if I would be be able to post a papad recipe this summer. Happened to see potato papad which needs less sun light and can get dried up soon. And on a day, when SUN showed up for few hours, I quickly whipped this up. Two days of medium SUN light could get my aloo papad done. Happy for it. Happy for choosing the easiest.
Along with kids, aloo papad preparation was breeze. Pressing the papad, making dough balls, carrying the papad outdoors for drying up, bringing it back has been done by them. And they enjoyed making this summer delicacy.
Potato papad is versatile, meaning you can give your own personal touch. If you love mint flavor, hing flavor or some green color, then you are free to customize. This papad can take wonderful flavors and colors in it. (Remember poha papad?)
Aloo Papad | Potato Papad | How to make Papad
Ingredients
- Potatoes aloo - 3 to 4 nos.
- Salt - 1.5 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1/2 tsp
- Mango powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Corn flakes- 2 tsp
- Coriander leaves- 2 tbsp
- Oil - 2 tsp
Instructions
Preparation
- Pressure cook the potatoes till soft. I cooked it for 4 whistles and simmered 5 minutes.
Method
- Peel the skin off from cooked potatoes and grate them using fine grater.
- Transfer the grated potato to wide bowl. Add all the spices one after the other. Mix well to a stiff dough.
- Divide the dough in to 20 lemon sized balls. In a papad press, place a greased alluminum foil and a dough ball at the center. Cover it with other.
- Press gently to obtain big papad. I have used a small lid to make equal sized papads.
- Next carefully transfer the papad over a cotton cloth and sun dry for a day or two. Once dried, peel the papad from cloth. Store them in a airtight container.
- Next heat a oil and deep fry the aloo papad till crisp. You can relish them as snack or as side with rice-rasam.
- Easy, spicy and delicious aloo papad is ready to devour.
Notes
- Cook the potatoes till it is soft and mushy.
- While grating the cooked potatoes, ensure lumps aren't retained.
- You can use the spices according to your taste buds.
- Do not press the papad very thin, because it breaks while drying.
- Dry the papads under SUN till it's completely moisture free.
