Love Crunchy Snacks? Try These 5 Easy Papad Recipes at Home
papad, also known as poppadom, is one of those crunchy sides that go perfectly with every Indian meal. Whether roasted or deep-fried, these crispy delights add flavour, texture, and a whole lot of satisfaction to your plate.
Traditionally made using lentil flours like urad dal, moong dal, ragi, millet, or rice, papad can be plain or spicy. What’s more, you can easily make different types of papad at home using simple ingredients from your kitchen.
Here are five delicious papad recipes that will add crunch and charm to your daily meals.
1. Aloo Papad
This potato papad is super popular in Delhi, Punjab, and Uttar Pradesh, especially during festive times.
To make it, mash boiled potatoes and mix in salt, red chilli powder, and a bit of oil. Knead it into a smooth dough. Roll out small portions as thin as possible on an oil-greased plastic sheet.
Sun-dry for a couple of days. Once dried, roast or fry them and enjoy this festive crisp with your meals.
2. Garlic Papad
If you love the strong flavour of garlic, this papad will be your favourite. It’s commonly found in Madhya Pradesh, Maharashtra, and Gujarat.
Mix urad dal flour (or split black gram flour) with chopped garlic, yellow chilli powder, red chilli powder, salt, and a little oil. Add water and knead into a stiff dough.
Roll out into thin discs, dry them in the sun, and enjoy roasted or deep-fried with your lunch or dinner.
3. Sabudana Papad
Perfect for fasting days or as a healthier snack option, sabudana (tapioca) papad has a light crunch and a hint of jeera (cumin) flavour.
Soak sabudana for 4 hours. Cook it with water, cumin seeds, cumin powder, chopped green chillies, red chilli powder, salt, and a dash of lemon juice.
Spread the mixture on parchment or plastic sheets and sun-dry for 2–3 days. Once ready, deep-fry and serve as a crispy tea-time snack.
4. Shakuli ( Himachali Papad )
Shakuli is a super-thin papad from Himachal Pradesh, usually served with traditional Himachali thalis.
Make a thick batter using refined flour, water, and salt. Pour the batter onto a plate, spread it evenly and steam it. Let it cool and sun-dry for 3 days.
Once dried, deep-fry it until golden and crispy. It’s ultra-light and perfect with dal or curd-based dishes.
5. Rice Papad
This one is a hit in South Indian homes. Add rice flour and water to a pan, stir well, and cook it until it starts bubbling.
Once thick, add salt, cumin seeds, and red chilli flakes. Spread the batter onto a greased plastic sheet and let it dry in the sun for 2–3 days.
Fry until crisp and serve with any meal – it pairs beautifully with sambar or rasam.
Making homemade papads is easier than you think. Just pick your base ingredient, follow the steps, sun-dry properly, and enjoy that irresistible crunch anytime.
Traditionally made using lentil flours like urad dal, moong dal, ragi, millet, or rice, papad can be plain or spicy. What’s more, you can easily make different types of papad at home using simple ingredients from your kitchen.
Here are five delicious papad recipes that will add crunch and charm to your daily meals.
1. Aloo Papad
This potato papad is super popular in Delhi, Punjab, and Uttar Pradesh, especially during festive times.
To make it, mash boiled potatoes and mix in salt, red chilli powder, and a bit of oil. Knead it into a smooth dough. Roll out small portions as thin as possible on an oil-greased plastic sheet.
Sun-dry for a couple of days. Once dried, roast or fry them and enjoy this festive crisp with your meals.
2. Garlic Papad
If you love the strong flavour of garlic, this papad will be your favourite. It’s commonly found in Madhya Pradesh, Maharashtra, and Gujarat.
Mix urad dal flour (or split black gram flour) with chopped garlic, yellow chilli powder, red chilli powder, salt, and a little oil. Add water and knead into a stiff dough.
Roll out into thin discs, dry them in the sun, and enjoy roasted or deep-fried with your lunch or dinner.
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3. Sabudana Papad
Perfect for fasting days or as a healthier snack option, sabudana (tapioca) papad has a light crunch and a hint of jeera (cumin) flavour.
Soak sabudana for 4 hours. Cook it with water, cumin seeds, cumin powder, chopped green chillies, red chilli powder, salt, and a dash of lemon juice.
Spread the mixture on parchment or plastic sheets and sun-dry for 2–3 days. Once ready, deep-fry and serve as a crispy tea-time snack.
4. Shakuli ( Himachali Papad )
Shakuli is a super-thin papad from Himachal Pradesh, usually served with traditional Himachali thalis.
Make a thick batter using refined flour, water, and salt. Pour the batter onto a plate, spread it evenly and steam it. Let it cool and sun-dry for 3 days.
Once dried, deep-fry it until golden and crispy. It’s ultra-light and perfect with dal or curd-based dishes.
5. Rice Papad
This one is a hit in South Indian homes. Add rice flour and water to a pan, stir well, and cook it until it starts bubbling.
Once thick, add salt, cumin seeds, and red chilli flakes. Spread the batter onto a greased plastic sheet and let it dry in the sun for 2–3 days.
Fry until crisp and serve with any meal – it pairs beautifully with sambar or rasam.
Making homemade papads is easier than you think. Just pick your base ingredient, follow the steps, sun-dry properly, and enjoy that irresistible crunch anytime.
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