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Masala Papad is a delicious Indian snack .masala papad is made using roasted or fried.Here I give u the recipe of masala papad.how to make masala papad . If u do this masala papad this is surely one starter that will impress your guests.
Ingredients of masala papad :
Flour /maida 1cup
Besan 1 cup
Cumin seed - 1 small spoon
Salt – 1 small spoon (or as per taste)
Edible soda - 1/4th small spoon
Red chili - ½ small spoon
Black pepper - ½ small spoon (grinded) lemon juice 1 tea spoon and sugar 1 tea spoon.
Oil – 2 tablespoon to mix in the flour and to fry and water as per required.
Put some oil on your hands and mash the dough so that it becomes slick. Now make pieces out of the roll by cutting into small pieces. Put one piece on a chakla and flatten it like a disk of 2 to 3 inches diameter. Sprinkle white flour on the disk so that the disks don’t stick to the rolling pin, and enlarge them into 4 to 5 inch diameter. Prepare disks of the remaining dough similarly, and keep on a large plate.
And dry it high heat sun rays for 1 to 2 days.
After it Put oil in a frying pan and heat it. Put one papad disk in the hot oil and fry while turning it over so that it’s cooked on all sides and serve.
Let the salty and tasty papad cool, and store them in an air tight container for up to 1 month.
Besan 1 cup
Cumin seed - 1 small spoon
Salt – 1 small spoon (or as per taste)
Edible soda - 1/4th small spoon
Red chili - ½ small spoon
Black pepper - ½ small spoon (grinded) lemon juice 1 tea spoon and sugar 1 tea spoon.
Oil – 2 tablespoon to mix in the flour and to fry and water as per required.
How to make Besan Papad:
Mix gram flour ,maida and filter them in a utensil. Mix cumin seed, salt, edible soda, red chili, black pepper ,lemon juice,sugar and oil in the flour. Use water to knead it into tight dough. Leave the dough covered for 1 hour.Put some oil on your hands and mash the dough so that it becomes slick. Now make pieces out of the roll by cutting into small pieces. Put one piece on a chakla and flatten it like a disk of 2 to 3 inches diameter. Sprinkle white flour on the disk so that the disks don’t stick to the rolling pin, and enlarge them into 4 to 5 inch diameter. Prepare disks of the remaining dough similarly, and keep on a large plate.
And dry it high heat sun rays for 1 to 2 days.
After it Put oil in a frying pan and heat it. Put one papad disk in the hot oil and fry while turning it over so that it’s cooked on all sides and serve.
Let the salty and tasty papad cool, and store them in an air tight container for up to 1 month.
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