Home-made Potato Papad Recipe | How To Make Potato Papad at Home

The home-made potato papads and potato chips are considered to be more delicious. However, the ready-made 'papads' are a blessing in disguise for the working women. But most of the women like to prepare them at home. For preparing potato papads, you can go through this recipe.

Ingredients

Potatoes (Boiled and Mashed) -  1 kg

Salt to taste

Red Chilli Powder - 1/2 tsp

Cumin seeds - 1/4 tsp

Black Pepper - 1/4 tsp

Fresh coriander leaves (finely chopped) - 1/4 tsp

Oil - 2 tbsp

Method

• In the boiled and mashed potatoes, add salt, cumin seeds, black pepper, red chilli powder and coriander.

• Grease your palms and make small balls of equal sizes from the potato mixture and place on a plate. 

Rolling Out the Potato Papads

• Now you have to roll out the potato balls. To roll out the potato balls you need a small polythene sheet of A4 sheet size and a bigger flat polythene sheet to Sun dry them.
• Spread the big polythene sheet on the terrace floor. Put any heavy thing on all the four corners of the polythene sheet so that it does not blow with the air or winds.
• Apply some oil on the smaller polythene sheet and on both the sides of potato balls. Place one potato ball on the larger polythene sheet. Then, cover the potato ball with the smaller polythene sheet and press it with any heavy object or with your fingers to give it a round shape. 
• After this, slowly remove the smaller polythene from it. Then repeat the same steps for the rest of the potato balls.

Drying the Potato Papads

• You have to dry the papads in the sun. Let them be under the sun for 3-4 hours, then flip the papads, when they are little moist. If the papad will get completely dry from one side, then they may break on turning.
• You have to completely sun dry the papads for a day. If they are still moist, again dry them the next day under the sun.

Frying or Roasting Potato Papads

You can fry these papads in hot oil until golden and crisp, or roast them on the gas stove flame until light brown in colour or in the microwave, whenever you want to eat them.

Storing the Potato Papads

You can keep the Potatao Papads for more than 6 months in an air-tight container.

Notes

If you are making Potato Papad for the purpose of fasting days, use the rock salt (sendha namak).