A favourite of young and old alike, these potato papads can be served as a tea time snack or as a side dish with Dal and rice. A variety of these papads can be made by changing the spice or the condiments according to one’s preference. Here I have kept it simple as the children would find the spicy ones a little too hot.
- 250 gms rice
- 500 gms potatoes
- 5 cups (1.250 Litres) of water
Wash and soak the rice for four hours. Pressure cook the potatoes, deskin and mash them thoroughly. Grind the rice to a very fine paste. Pour it into a pan, add salt and five cups of water. Cook it on a slow flame till it turns transparent and forms into a lump. Remove and keep aside. When it has cooled sufficiently enough to handle, add the mashed potatoes. Mix thoroughly. Make tiny pellets of the dough. Place a pellet on the back of a dish and press it down with a bowl to get a two inch diameter Papad. Finish off with the remaining pellets. Dry them on a plastic sheet in strong sunlight for two to three days. Store in an air tight container.
Heat oil. Drop in four of the papads and deep fry them till crisp. Drain on tissue paper and sprinkle with chilly or pepper powder.
Note: A coarse paste of green chilly and hing or of red chilly powder and hing depending upon individual spice level can be added to the rice batter when it is being cooked. You can also keep it simple by adding some cumin seeds and omitting the spice.
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