Spicy Aloo Papad!!!

Potato (Aloo) Papad is holi special dish of North India and one of my favorite since childhood. More than colors in Holi festival, I wait for Aloo papad from my mother’s kitchen. I still remember dishes preparation for Holi, which used to start a week before…

Aloo Papad is crunchy, spicy and very tasty. These papads are very easy to make, can be consumed with hot cup tea or coffee…
Here it goes Aloo Papad straight from my Mom’s kitchen…

Ingredients
500 Grams medium sized Potato
2 Tablespoon oil
1/2 Teaspoon Red Chilly powder
1 Teaspoon Coriander Powder
Salt as per taste

Rinse potatoes thoroughly with water. Drain out the excess water and put the potatoes in pressure cooker along with 1.5 cup of water. Cook the potatoes till the cooker releases a whistle and then simmer it for 3-4 minutes on low flame.

Grease some steel plates with some oil. Spread the oil evenly.

Grate the boiled potatoes using a grater in a plate. Potatoes need to be very fine in texture. After grating the potatoes, add salt, red chili powder, coriander powder. Mix everything really well. Prepare dough of it.

Apply some oil on hand and grease the dough. Make dough balls in the size of lemon. Roll it into smooth round shape. Grease the palms and roll the dough ball. Similarly, prepare the rest of the balls until the dough is utilized completely.

To roll the dough balls into papad, take a polythene sheet and spread it on rolling board. Apply some oil on the sheet. Keep a dough ball on it. Apply some oil on the dough ball. Fold the polythene sheet so that the other part of the sheet comes over the dough ball. Press the dough ball gently with palm and flatten it with the help of fingers into papad. Don’t make the papad very thin and keep it thick as chapatti.

Open one end of the sheet and transfer the papad on the greased plate. Similarly, prepare the rest of the papads, spread them on big polythene placer over a sheet. Place these papads under the sunlight for a whole day then flip it’s side and allow it to dry completely on second day as well.

Potato papad is now dried aptly and are ready to get fried. Heat enough oil in a wok to deep fry the papads. When the oil is heated sufficiently, put papad into it. Once the papad is fried from one side then flip the side and fry it until crisp.

Or, if you don’t want to fry papad in oil. You can directly roast over flame until it becomes crisp…