Potato Papad by Sangeeta on Sep 9, 2011
Potato papad,dedicated to all the people who love eating AALOO.(potatoes).It can b fried,roasted,microveved or baked.Good as snacks,munchies,with breakfast or lunch or dinner:) Can b stored on self 4 a year.
- Cook time:
- Prep time:
- Yields: make 25-30 medium size
- 1kg Potato(boiled and mashed)
- Red Chilli Powder to taste
- Salt to Taste
- Oil -2 tbsp
- Small Plastic Sheets - 2
- Polythene sheets or parchment paper(to dry the papads)
Mix all ingredients,except oil,into a soft chapatti dough and make small lemon sized balls.
Roll these small balls in between two slightly oiled,plastic sheets or parchment paper, into small,semi thick rounds, with the help of a rolling pin.
Transfer the rolled round on thick and big plastic sheet.Allow it to sun dry for minimum two days,under the scorching sun.
Then collect them & store in an airtight container, to be used for days to come....:)
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Recipe Reference
learned from ma mom,helping her different types of papad ,since ma school days.today i m sharing it for,onam..sada:)
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1 Member Reviews
By Mauneesh on Sep 1, 2012
i leaved in bantwal taluk, dakshina kannada, Karnataka state, india
Our konkanis making severel types of potato papad
I am very week in english . So I can not explain the name of some materials without reference . I contact soon with english names