4 Flavour Potato Papad Recipe

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Potato Papad

Potato Papad…!!

Hello Foodies..! Summers are near by and potato papad season is coming. Everyone likes to eat potato papad. So today I will tell you four flavours potato papad. You can store them and whenever you wants to eat that time only deep fry them and enjoy them. These are very simple to make and procedure of all four flavours is same. There is just a difference of ingredients in every flavour.

You can serve them to guests and as Holi is also coming and many guest come to our house so you can prepare these papad for them. As we all know at the time of Holi several dishes are served to guests so make these papad in advance only and reduce your festival workload.

So friends, Welcome to my kitchen and let’s start the recipe..

CHECK THE RECIPE OF “4 FLAVOUR POTATO PAPAD” IN HINDI HERE

INGREDIENTS WE NEED..

  • Boiled Potatoes
  • Salt- As per taste
  • Cumin Seeds
  • Crushed Red Chilli / Chilli Flakes
  • Red Chilli Powder
  • Coriander Leaves
  • Black Pepper Powder
  • Rock Salt
  • Dry Mint Leaves
  • Mustard Oil
  • Refined Oil

4 FLAVOUR POTATO PAPAD RECIPE…

1. SIMPLE POTATO PAPAD

a) Firstly grate the boiled potatoes then add salt as per taste, cumin seeds and chilli flakes or crushed red chilli. (If you don’t have chilli flakes and crushed red chilli then you can add red chilli powder as well)

b) Mix all of them nicely and when they gets well mixed then add little mustard oil and mix it well.

c) Now apply little oil on palms and take some portion of mixture and make a round ball of it and keep it in a plate. Same way make all the round balls and keep them in a plate.

d) Then take one plastic polythene and apply little oil on and then keep one round ball on the oil and then cover it with another plastic polythene.

e) Now keep rolling board on the polythene and press it. Even and thin papad will get ready. Remove the above polythene and same way make all the papad and let them dry.

2. CORIANDER LEAVES POTATO PAPAD

a) Take grated boiled potatoes and add coriander leaves, salt as per taste, red chilli powder. (Water should not be there in coriander leaves and there should not be any moisture as well)

b) Mix all of them nicely and when they gets well mixed then add little mustard oil and mix it well.

c) Now apply little oil on palms and take some portion of mixture and make a round ball of it and keep it in a plate. Same way make all the round balls and keep them in a plate.

d) Then take one plastic polythene and apply little oil on and then keep one round ball on the oil and then cover it with another plastic polythene.

e) Now keep rolling board on the polythene and press it. Even and thin papad will get ready. Remove the above polythene and same way make all the papad and let them dry.

3. BLACK PEPPER POWDER POTATO POWDER

a) Take grated boiled potatoes and add rock salt, black pepper powder.

b) Mix all of them nicely and when they gets well mixed then add little refined oil and mix it well.

c) Now apply little oil on palms and take some portion of mixture and make a round ball of it and keep it in a plate. Same way make all the round balls and keep them in a plate.

d) Then take one plastic polythene and apply little oil on and then keep one round ball on the oil and then cover it with another plastic polythene.

e) Now keep rolling board on the polythene and press it. Even and thin papad will get ready. Remove the above polythene and same way make all the papad and let them dry.

NOTE: This papad can be eaten in fasts also and I have made it specially for fasts only as I have added rock salt in place of normal salt and refined oil in place of mustard oil.

4. MINT LEAVES POTATO PAPAD

a) Take grated boiled potatoes and add salt as per taste, red chilli powder, cumin seeds and dry mint leaves by crushing them between palms.

b) Mix all of them nicely and when they gets well mixed then add little mustard oil and mix it well.

c) Now apply little oil on palms and take some portion of mixture and make a round ball of it and keep it in a plate. Same way make all the round balls and keep them in a plate.

d) Then take one plastic polythene and apply little oil on and then keep one round ball on the oil and then cover it with another plastic polythene.

e) Now keep rolling board on the polythene and press it. Even and thin papad will get ready. Remove the above polythene and same way make all the papad and let them dry.

Potato Papad
(4 Flavours Potato Papad After Drying)
Potato Papad
(4 Flavours Potato Papad After Drying)

FOR DEEP FRYING PAPAD:

Deep fry them when they gets dry completely then only.

a) Keep a wok on gas and pour oil in it for deep frying.

b) When oil gets highly heated then add papad in the wok and deep fry them.

c) When they gets well deep fried then take them out in a plate.

Potato Papad
(4 Flavours Potato Papad After Deep Frying)

See, how good they have become after deep frying. You can dry them in sunlight or shaded area as per your choice. Mint Leaves Potato Papad is very tasty and you must give a try to it for sure. All others flavours are also very tasty but mine favourite is mint leaves flavour papad.

Give a try to all the flavours and then tell us which flavour you liked the most. Share the recipe with your friends and family.

Thank You..! Have A Great Day..! 🙂

CHECK THE RECIPE OF “No.1 Tasty And Crispy Chana Dal Namkeen” HERE

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