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Crispy, crunchy, and irresistibly savory, these thin lentil wafers are deep-fried to golden perfection in minutes. The perfect accompaniment to any Indian meal, adding a delightful texture and flavor.
For 4 servings
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.
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.
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.
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Crispy, crunchy, and irresistibly savory, these thin lentil wafers are deep-fried to golden perfection in minutes. The perfect accompaniment to any Indian meal, adding a delightful texture and flavor.
This indian recipe takes 7 minutes to prepare and yields 4 servings. At 1092.3 calories per serving with 6.15g of protein, it's a beginner-friendly recipe perfect for side or snack.
For an oil-free version, roast the papad directly over an open flame on a gas stove using tongs. Turn it constantly until it's evenly cooked and blistered, which takes about 20-30 seconds.
You can also cook papad in the microwave. Place a papad on a microwave-safe plate and cook on high for 30-45 seconds, or until it's crisp. It won't be as evenly cooked as fried or roasted.
Serve plain fried papad as a crunchy snack. Avoid adding spicy toppings like chaat masala or green chilies.