By Sushmita Sengupta
Usually round in shape papad is made with lentil or rice flour. Papad is India’s answer to the chips and crisps of the west.
White lentils flour (urad dal flour) - 1.5 cup Salt - 1.5 tsp Cumin seeds - 1 tsp Crushed black pepper - 1.5 tsp Papad khar (alkaline salt)- 1 tbsp Warm water - 3/4 cup
Take 1.5 cup urad (white lentils) flour and sieve it. Then add 1 tsp cumin seeds, crushed pepper 1.5 tsp and 1.5 tsp salt and mix it well.
In 3/4th cup of warm water, add 1.5 tsp water, 1 tbsp papad khar and mix well. Make dough. It should be tight.
Cover and let it rest for 20 mins. Divide into two portions. Pound the dough with the pestle. Pound for 10-15 minutes to make it smooth.
Pull the dough to form gluten. Then roll it thin. Divide it into 40 equal portions. Cover them for some time.
Take a ball. Dust it with some flour. Roll as thin as possible. Shape it around, and make a thin papad. Repeat with rest of the dough.
Let them dry on a cloth, under shade for about 15 minutes. Turn them over after 15 minutes. Collect the papads and store in airtight containers.
Lay them under sun next day, let them dry for 30 minutes. Flip after 15 minutes.