Papad is a snack that has become an indispensable part of Indian cuisine and culture. Whether served as an accompaniment to a meal or enjoyed on its own with a cup of chai, its crispy and savoury taste is beloved across the country. The base ingredients of papad vary by region, shaped by the staple crops grown in each area. In the north, papad is often made from urad dal or rice flour, while further south chickpea flour or lentils may be used. Though the ingredients differ, the result is a paper-thin flatbread dried and roasted or fried to achieve its iconic crisp texture.
Sabudana Papad
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It is a fun and tasty alternative to the everyday dal papad. Sabudana, also known as tapioca pearls, are boiled with a sprinkle of jeera and salt to make a thick porridge. To make sabudana papad at home, soak the sabudana overnight and drain. Boil with a little water, jeera and salt until thickened, then spread onto parchment paper in circles. Let dry completely, then carefully peel off and store in an airtight container. When ready to serve, simply heat oil in a pan and fry the papads until crispy and golden brown. They puff up delightfully as they fry.
Aloo Ka Papad
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Aloo ka papad is a crispy, homemade snack made from simple ingredients that come together to create an irresistible treat. To make it, boiled potatoes are mashed until smooth and combined with salt, chili powder, and a touch of oil for binding. This spiced potato mixture is then rolled thinly into discs on a plastic sheet and left to dry in the warm sunlight until dehydrated and hardened. The end result is a crunchy, flavourful papad that makes the perfect accompaniment to any Indian meal.
Masala Papad
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The crunchy papad snack is taken to new heights when spiced up into masala papad. To begin, dice onions, tomatoes, and fresh coriander leaves into a fine mixture. Add a squeeze of lemon juice and sprinkle in aromatic spices like cumin, coriander, and chili powder. The spices permeate the mixture with bursts of flavour. In a pan, heat oil and fry the papad until crispy. Finally, top the fried papad with the zesty onion-tomato masala mixture.
Papad Ke Parathe
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Start by crumbling up some papad, those thin and crispy lentil wafers, until fine. Next, mix in some chopped onion, tomatoes, cilantro, and spices like cumin, coriander, and red chili powder. Now take your paratha dough and flatten it out. Spoon the papad mixture into the center, then fold and seal the dough around it to make a stuffed paratha. Heat up a tawa or flat skillet, and cook the paratha on both sides until golden brown. The papad adds delightful crunch and flavour to the soft, chewy paratha. As it cooks, the spices and vegetables from the filling infuse the dough with their aromatic tastes. The result is a mouthwatering mashup that offers the perfect blend of textures and flavours.
Papad Ki Sabzi
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Leftover papad at home can be put to good use by turning them into a delicious papad ki sabzi. This dish transforms the crispy papad into a flavourful curry by simmering it in a spiced yoghurt gravy. Begin by soaking the papad in water until softened. Then grind together yoghurt, garlic, ginger, green chilies, cumin, coriander, garam masala, salt and red chili powder. Heat ghee in a pan and add the ground masala paste. Cook for 2-3 minutes until the raw smell goes away. Add the soaked papad and 1 cup water. Simmer for 5-7 minutes until the papad is cooked through and the gravy thickens. Garnish with chopped cilantro.
Chicken Stuffed Paratha
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The crispy, flaky texture of papad is elevated to new heights when stuffed with a savoury chicken filling. To create this flavourful dish, first sauté diced onions and garlic with aromatic spices like cumin, coriander, and chili powder. Once fragrant, add bite-sized pieces of chicken thigh or breast and continue cooking until the meat is no longer pink. Remove from heat and set aside. Next, briefly soak the papad in water just until pliable. Spoon a generous amount of the chicken filling into the center, then fold the papad over on itself and press the edges to seal in the contents. Fry the stuffed papad in hot oil until golden brown and crispy.
Paneer Stuffed Paratha
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For vegetarians seeking a savoury, satisfying meal, paneer stuffed paratha is a must-try delicacy. To make it, first sauté diced onions in oil until translucent. Add cumin seeds and let them sizzle before mixing in finely chopped chilli, tomato, grated carrot, garam masala, turmeric, and salt. Once the veggies are tender, add crumbled paneer and lemon juice. After cooling slightly, take small balls of the stuffing and place inside disks of dough. Carefully seal the edges before rolling out into parathas and cooking in a hot pan with ghee or oil until golden brown.