Uttar Pradesh
Aloo papad
Mashed potato pressed paper thin, sun dried, then fried into a blistered crisp.
70 minTime
2 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original146kcalsame
2 gproteinsame
2 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the potatoes until just tender, cool fully, peel and grate or mash until completely smooth.
- 2Mix in cumin, chilli and salt, and knead into a soft dough.
- 3Make lime sized balls. Press each very thin between two oiled plastic sheets using a heavy plate or a papad press.
- 4Peel onto a cloth or tray and dry in strong sun for 2 days, flipping on the second morning. Bring them in at night.
- 5Store airtight. To serve, heat oil to 180°C in a small kadai, no more than half full, and fry one at a time for 3 to 4 seconds. Stay at the stove.
- 6Drain upright and serve.
Serve it like this
Serve with dal chawal or break over a bowl of curd.
