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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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