Side DishAppetizerSnack

Papad

Name: Papad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs dried papad; 250 ml vegetable oil for frying (optional); 0.5 pcs red onion finely chopped (optional); 1 pcs tomato finely chopped, seeds removed (optional); 10 g cilantro chopped (optional); 0.5 tsp chaat masala (optional); 1 tbsp lemon juice freshly squeezed (optional)

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

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

59%Score

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

Storage

Store completely cooled, plain papads in an airtight container at room temperature.

Reheating

Papad is best served fresh and does not reheat well.