Make spicy and crisp potato papad at home, the best for snacks in summer season

Homemade Aloo Papad Recipe: The taste of homemade things is different, especially when it is about papad. Instead of bringing from the market, when papad is made by themselves, the taste of love is added to it. Papad is a snack that can be eaten in every season. They are also light and look good with every food. When they are made with potatoes and given a little spicy taste, then what is the matter. If you want to eat something crisp and fun, then potato papad is perfect. These papads can be easily made at home and the special thing is that you can store them for several days. Potato papad children are very much liked and elders. You can eat it with tea, with lentils and rice or in light hunger. In summer, there is a tradition of making papad in homes often and potato papad is considered the easiest and tasty in it. It is not very difficult to make them, just need a little hard work and the right way. So let’s know a simple recipe for making papad of spicy potatoes.

Essential material

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The recipe for making is step by step

• 1. First wash the potatoes thoroughly and boil it. Keep in mind that the potatoes do not melt too much, that is so much so that they are easily mashed.
• 2. Peel the boiled potatoes and grate it or mash it well so that there is no lump.
• 3. Now add cumin, black pepper, red chili, salt and lemon juice and mix well.
• 4. Now take this mixture in a little hand and make it like small dough and place it on a polythene sheet.
• 5. With the help of a pellet or steel vessel, press them lightly and make them like a thin papad.
• 6. Make all the papad in this way and keep it in the sun to dry.
• 7. Dry these papas in strong sunlight for 2-3 days, until they dry completely and become crisp.
• 8. Whenever you want to eat, fry these papas in hot oil and sprinkle a little chaat masala on top.

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Essential things
If you want, you can also add a little coriander powder or celery to enhance the taste. It is necessary to give time to the papad in drying, otherwise it will remain soft. The dry papad should be completely crisp before frying. If you try it at home once, then next time you will never buy it from the shop.