Papad

Ingredients

• 8 pcs papad (urad dal papad recommended)
• 500 ml oil (for deep frying, like sunflower or vegetable oil)

Instructions

1. 1

   Heat the oil for deep frying in a kadai or a deep pan over medium-high heat. To check if the oil is ready, drop a small piece of papad into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.

2. 2

   Fry the papad one at a time. Gently slide one papad into the hot oil. Using tongs, press it down lightly to ensure it cooks evenly. It will expand and cook very quickly, in about 5-10 seconds.

3. 3

   Once the papad is crisp and lightly golden, immediately remove it with the tongs, allowing excess oil to drip back into the pan. Place the fried papad on a plate lined with paper towels to absorb any remaining oil. Repeat for all papads and serve immediately.