I have been telling this in many of my posts and articles related to recipes, that potato is a versatile vegetable. It is used with other vegetables to give the dish an unique flavor and is also used as a solo to prepare so many tasty and yummy dishes.
Today I have a similar yummy recipe for everyone. Potato Papad or Aloo Papad. We Indians know what a papad is and I don't think I need to elaborate on the history and theology about papad, so without wasting much time, Let's Begin..........
Ingredients and Steps:
Take a big mixing bowl.
- Add 6 potatoes (boiled, peeled, grated and mashed)
- Add 1 tsp cumin powder
- Add 2 tsp red chilli flakes
- Add 1 tsp salt
- Add 1 tbsp coriander leaves (fine chopped)
Mix everything properly and form a dough.
Grease two (2) big size (same size) plastic sheets.
Make a ball out of the mixture dough.
Place it on the greased plastic sheet, cover it with the other greased plastic sheet.
Press it firmly with a steel plate to flatten it.
You can also use a rolling pin to flatten the mixture balls to a thin size.
Take out all the flatten papad out of the plastic sheets and dry them in sunlight and heat from sun, for minimum 2 days.
Aloo Papad or Potato Papad is ready.
Fry them in hot oil, over high flames, to be served hot and fresh.
You can store the papad for minimum 15 days.
0 Comments