Author Notes: Papad is a roasted or deep-fried crunchy lentil appetizer/wafer that is a staple of munchies in Indian restaurants. (I always take glee in the general unsuccessful attempts (mine included) to describe dishes like papad.) —Annada Rathi
Serves: 2
Ingredients
-
1
papad
-
1
cup vegetable oil
Directions
- Buy any flavored papad from an Asian Indian grocery store. The most basic is the urad dal flavor. Others include black pepper, garlic, red chile, etc.
- Heat oil in a pan on medium heat. After 7 to 8 minutes, add papad. Be ready with a pair of tongs. Immediately the papad will change color to a bright hue. Flip it and take it out before it turns dark.
- If you want to avoid deep-frying, you can try roasting papad directly on the flame of stove. Hold papad with a pair of tongs over the flame. Flip and turn around constantly in order to avoid burn marks. Once the color turns to bright yellow, turn the heat off.
- It’s best to make papad right before serving, as it loses its crunch with time.
/056483f3-d66c-41ab-9c6f-51fcd0cea245--2017-0418_how-to-make-an-indian-thali_julia-gartland_272.jpg "Papad (Deep-Fried Lentil Wafers) 2")
Photo by Julia Gartland
