Papad
A classic Indian crispy flatbread made from lentil flour, which can be quickly fried or roasted over an open flame. It's an essential crunchy accompaniment to any Indian meal or can be enjoyed as a snack with various toppings.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 196 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcsdried papad
For Frying
- 250 mlvegetable oil, for frying(optional)
Garnish
- 0.5 pcsred onion, finely chopped(optional)
- 1 pcstomato, finely chopped, seeds removed(optional)
- 10 gcilantro, chopped(optional)
- 0.5 tspchaat masala(optional)
- 1 tbsplemon juice, freshly squeezed(optional)
Equipment
tongs · bowl · cutting board · knife · pan
The method
Step by step
- 1
If making the optional garnish, combine the finely chopped red onion, tomato, and cilantro in a small bowl and set aside.
About 5 min
Cook’s note: For a less watery garnish, remove the seeds from the tomato before chopping.
- 2
To fry the papads, pour the vegetable oil into a wide pan or kadai to a depth of about 2-3 cm and heat over a medium-high flame.
About 2 min
Cook’s note: The oil is ready when a small piece of papad dropped in sizzles and rises to the top immediately.
- 3
Using tongs, carefully slide one papad into the hot oil. It will expand and cook in just a few seconds.
About 1 min
Cook’s note: Do not overcrowd the pan; cook one papad at a time for best results.
- 4
Immediately flip the papad, cook for another one or two seconds, and then remove it to a plate lined with paper towels to drain excess oil.
About 1 min
Cook’s note: This process is very fast, so be prepared to remove the papad quickly to prevent it from burning.
- 5
Repeat with the remaining papads. For an oil-free alternative, use tongs to roast each papad directly over a medium gas flame, turning it constantly until evenly cooked and blistered.
About 1 min
Cook’s note: When roasting, keep the papad moving continuously to ensure it cooks evenly and doesn't catch fire.
- 6
Serve the warm papads immediately. Enjoy them plain, or top with the prepared garnish, a sprinkle of chaat masala, and a squeeze of fresh lemon juice.
Cook’s note: Papad loses its crispness when exposed to air, so serve as soon as possible after cooking.
Per serving
Nutrition
- Calories
- 195.7kcal
- Protein
- 2.1g
- Carbs
- 28.8g
- Fat
- 7.9g
- Fibre
- 1.4g
- Sugar
- 1.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store completely cooled, plain papads in an airtight container at room temperature.
Papad is best served fresh and does not reheat well.
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