Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

  • Home
  • Recipe Index
  • Cooking Tips and Tricks
  • Herbal Beauty Tips
  • About Me
  • Media

How To Make Sooji Papad, Easy Sooji Papad Recipe

March 26, 2018 by anjanaskc 2 Comments

Sooji Papad- Easy to make and super crisp and delicious semolina popadums recipe

This is the perfect season to make different types of sun dried food items which can be preserved for the whole year. In fact In India we start making papad and chips before the Holi festival and continue making before the the heat become harsh and too hot to sit on the roof or in your balcony open space.

Though now so many varieties of Papad and chips are readily and easily available in the market but I still love to make my own batch of chips, papad , Moong Daal mangodi and pickles every year. My favourite is Aloo Papad and Sun dried Aloo Chips and I always make big batches of both. This year I tried making Sooji papad and they turn out awesome, very easy to make and taste crisp and delicious .

The method of making sooji papad is very easy as compared to making aloo papad . Make sure to cook the batter properly and to the right consistency and do keep stirring it else it may stick and burn at the bottom. Use heavy bottom pan to cook the batter ,I have used my pressure cooker to cook the batter. I added chili flakes but you can add crushed pepper corns or green chili paste or just omit chilies if you are making for your small kids.

sooji ke papad recipe

sooji ke papad recipe
Print Recipe
1 from 1 vote

How To Make Sooji Papad, Sooji Papad Recipe

Sooji Papad- Easy to make and super crisp and delicious  semolina popadums recipe
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Home made, snacks/starters
Cuisine: North Indian Cuisine

Ingredients

  • 1 cup Semolina / Sooji
  • 7 cup Water / Paani
  • salt to taste
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Chili flakes /Kuti hui laal mirch

Instructions

  • In a heavy bottom pan add water and semolina and salt, mix well.
  • Now cook it on medium heat and keep stirring.
  • Cook till it start to thicken and become like pakora batter or looks spreadable ,it will take around 8 minutes minimum.
  • Switch off the flame and cover it with a lid and let it cool down slightly for about 10 -15 minutes.
  • Now add cumin seeds and chili flakes and stir to mix properly.
  • Lightly grease a thick plastic sheet or steel plate or tray.
  • Pour about 2 tbsp mixture on the plastic sheet and spread gently to make a medium thick circle. don't make it too thin else they will break while turning the side.
  • Turn the side when they are semi dried and then Sun dry for 2-3 days till they are completely dried.
  • Store in a container and keep in a dry place.
  • Deep fry in hot oil when you want to serve, can sprinkle some chat masala on the fried papads after frying.

Related Recipes

  • How To Make Sun Dried Potato Chips , Aloo Chips
  • Sooji Corn Balls RecipeSooji Corn Balls Recipe
  • Sooji Upma Recipe – U.P StyleSooji Upma Recipe – U.P Style
  • Sooji Toast, How To make Sooji ToastSooji Toast, How To make Sooji Toast
  • Homemade Strawberry Jam Recipe , How To Make Strawberry JamHomemade Strawberry Jam Recipe , How To Make Strawberry Jam
  • How To Make Baigan Pakoda, Baigan PakoraHow To Make Baigan Pakoda, Baigan Pakora

Filed Under: Just Home made Tagged With: fried, homemade, khichiya, khichu, papad, popadum, snack, sooji

« Sookhe Kala Chana Recipe, Kale Chane For Ashtami Prashad
Masala idli Recipe, How to Make Masala Idli using Leftover Idli »

Comments

  1. meera says

    March 27, 2018 at 12:01 pm

    # 8 you say: Turn the side when they are semi dried and then Sun dry for 2-3 days till they are completely dried.

    How long does it take to be semi dry? Same day? Do clarify or we will make a big mistake!

    Reply
    • anjanaskc says

      March 28, 2018 at 7:40 pm

      Meera when they start to dry from the outer circle and you can easily lift them without breaking or mashing then they are semi dried,if you still have confusion then let them dry completely without turning the sides,in that case they will take little extra time to dry completely.If its a hot sunny day then they will semi dry in a day.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search for a Recipe

New recipes in email

If you would like new recipe posts to be directly delivered to your inbox, ,please provide your email address. No spam mail - your email address will not be shared with anybody ever - promise!

About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

Browse Recipe Categories

Recipe Archives

Change website language

Popular Posts

sengri aloo bhujiya

Sengri Aloo ki Sabzi, Moongre Aloo Ki Sabzi

aloo poha

Aloo Poha Recipe, How To make Batata Poha

methi na bhajiya pakoda

Methi Na Gota Recipe, Methi Pakora, Dakor Na Gota

peanut coconut chutney

Peanut Coconut Chutney Recipe, How To Make Peanut Coconut Chutney

saunth ka saag

How To Make Saunth ka Saag, Ginger and Yogurt Curry

amla pickle recipe

Instant Amla Pickle, Amla Thokku Recipe

bajra khichdi

Bajra khichdi Recipe, How To Make Bajra ki Khichdi

murmura chikki

Murmura Chikki- 2 Ingredient Recipe

kutchi dabeli

Dabeli Recipe , How To Make Dabeli, Kutchi Dabeli

My Tastespotting Gallery

my photos on tastespotting

My Foodgawker Gallery

my foodgawker gallery

My Healthy Aperture Gallery

my healthy aperture gallery

Popular Recipes

    Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress