Aloo Papad Recipe: Make spicy and crispy potato papad at home in minutes, best for snacks in summer season..

Homemade Aloo Papad Recipe: The taste of homemade things is different, especially when it comes to papad. When papads are made by yourself instead of buying them from the market, the taste of love is added to it. Papad is a snack that can be eaten in every season. They are also light and taste good with every food. When they are made from potatoes and given a little spicy taste, then what is the difference? If you want to eat something crispy and tasty, then potato papads are perfect. These papads can be made easily at home and the special thing is that you can store them for many days. Aloo papads are very much liked by children as well as adults. You can eat it with tea, with dal-rice, or when you are slightly hungry. There is a tradition of making papads in homes in summer and potato papads are considered the easiest and tastiest. Making them is not very difficult, just a little hard work and the right method are required. So let's know the very simple recipe for making spicy potato papad.

Required ingredients
Potatoes - 1 kg
Cumin seeds - 1 teaspoon
Black pepper powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Rock salt or common salt - according to taste
Lemon juice - 2 teaspoons (optional)
A little asafoetida (if preferred)
Thick plastic or polythene sheet
Oil - for frying (later)

The method of making is as follows step by step
1. First of all, wash the potatoes thoroughly and boil them. Keep in mind that the potatoes should not be too soft, just enough so that they can be easily mashed after peeling.
2. Peel the boiled potatoes and grate them or mash them well so that there are no lumps.
3. Now add cumin seeds, black pepper, red chili, salt, and lemon juice to it and mix well.

4. Now take some of this mixture in your hand make small balls and keep them on a polythene sheet.

5. With the help of a plate or steel utensil, press them lightly and make them like thin papads.

6. Make all the papads in this way and keep them in the sun to dry.

7. Dry these papads in bright sunlight for 2-3 days, until they are completely dry and crispy.

8. Whenever you feel like eating them, fry these papads in hot oil and sprinkle some chaat masala on top.

Important things
If you want, you can also add some coriander powder or celery to enhance the taste. It is important to give the papads enough time to dry, otherwise they will remain soft. Before frying, the dry papad should be completely crispy. If you try it at home once, then next time you will never buy it from the shop.

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