Papad is a thin, crispy wafer made from different types of flour, such as urad dal, rice, ragi, and even potatoes. It is a popular snack and side dish in India, and is also enjoyed in other parts of Asia and the world.
There are many different types of papad available, each with its own unique flavor and texture. Some of the most popular types of papad include:
- Urad dal papad: This is the most common type of papad, and is made from urad dal flour. It has a mild flavor and a slightly chewy texture.
- Rice papad: This type of papad is made from rice flour, and has a crispy texture and a slightly nutty flavor.
- Ragi papad: This type of papad is made from ragi flour, and has a slightly coarse texture and a nutty flavor.
- Aloo papad: This type of papad is made from mashed potatoes, and has a crispy texture and a mild flavor.
In addition to these basic types of papad, there are also many flavored varieties available, such as black pepper papad, garlic papad, and masala papad.
How to Make Papad
Making papad at home is a relatively easy process. All you need are a few simple ingredients and a little bit of time.
Ingredients:
- 1 cup flour (urad dal flour, rice flour, ragi flour, or potato flour)
- 1/2 teaspoon salt
- Water, as needed
Instructions:
- In a large bowl, combine the flour and salt.
- Add water gradually, mixing until a soft dough forms.
- Knead the dough for 5-7 minutes, or until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Divide the dough into small balls, about the size of golf balls.
- Roll out each ball of dough into a thin circle.
- Place the circles of dough on a baking sheet lined with parchment paper.
- Prick the dough circles with a fork to prevent them from blistering.
- Dry the dough circles in the sun for 2-3 days, or until they are completely dry.
- Once the dough circles are dry, they can be stored in an airtight container for up to 6 months.
How to Fry Papad
To fry papad, simply heat a small amount of oil in a frying pan over medium heat. Once the oil is hot, carefully place the papad in the pan and fry for 10-15 seconds, or until it is golden brown and crispy.
Serving Suggestions
Papad can be served as a snack, side dish, or appetizer. It is often served with rice and dal, or with other Indian dishes, such as curry or stew. Papad can also be used to make chaat, a popular Indian snack made with a variety of ingredients, such as potatoes, chickpeas, yogurt, and spices.
Additional Tips
- For a more flavorful papad, you can add spices to the dough, such as cumin seeds, coriander seeds, or red chili powder.
- If you are using potato flour to make papad, be sure to boil the potatoes until they are very soft before mashing them. This will help to prevent the papad from becoming hard.
- If you are frying papad, be sure to use a neutral oil, such as vegetable oil or peanut oil.
- Papad should be fried quickly, over medium heat. This will help to prevent them from becoming oily or burnt.
- Papad can be stored in an airtight container for up to 6 months.
I hope this blog post has given you a better understanding of the different types of papad and how to make them. So next time you are looking for a delicious and easy snack, try making some papad at home!
Myma… Ghar jaisa nahi, Ghar ka khana!
