Make Papad at Home with This Easy Recipe

• 1 cup urad dal flour
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ajwain seeds
• 1/2 teaspoon red chilli powder
• Salt to taste
• Water, as required
• Oil for frying

Instructions:

1. In a mixing bowl, add the urad dal flour, cumin seeds, ajwain seeds, red chilli powder, and salt. Mix all the ingredients well.
2. Add water to the mixture slowly and knead it into a smooth and pliable dough. The dough should be firm, but not too hard or too soft.
3. Divide the dough into small equal-sized balls.
4. On a clean and dry surface, dust some flour and roll out each ball into a thin disc, about 4-5 inches in diameter. You can use a rolling pin or a papad press to make the papads.
5. Place the rolled papads on a clean and dry surface and let them dry under the sun for a few hours. Alternatively, you can also dry them in a warm and dry place for a day or two.
6. Once the papads are completely dry, you can store them in an airtight container for future use.
7. To fry the papads, heat oil in a pan on medium-high heat. Once the oil is hot, gently slide in the papads, one at a time, and fry until they are golden brown and crispy.
8. Remove the papads from the oil and place them on a paper towel to absorb any excess oil.
9. Serve the crispy papads with your favorite chutney or pickle.

Tips:

• You can add other spices like garlic powder, turmeric powder, or garam masala to the dough for extra flavour.
• You can also use other flour like rice flour or potato starch instead of urad dal flour.
• Make sure the papads are completely dry before storing them. Otherwise, they will become moldy and spoil quickly.
• If you don't have access to sunlight, you can dry the papads in a warm and dry place or use a dehydrator.
• Be careful while frying the papads as they can burn quickly. Keep an eye on them and remove them from the oil as soon as they turn golden brown.