Print Recipe
4 from 8 votes

Aloo Papad and Aloo Sev

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine

Ingredients

  • 4 Potatoes / Aloo
  • 1/3 tsp Salt / Namak
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 2 tsp Fresh Coriander / Cilantro / Hara Dhaniya

Instructions

  • Wash and boil the whole potatoes. Do not cut them into pieces before boiling, as they will end up absorbing the water.
  • Peel and grate them, and then mash them with your palm to make them smooth. My mother used to grind them on a sil batta(a slightly oval mortar and a flat pestle - traditionally used to make chutneys in India.
  • Add salt, chill powder OR chilli flakes,chopped coriander and cumin seeds.Mix well and make small balls from this dough.
  • Prepare space for drying the papads by spreading a big plastic sheet (A) in the sun or under the fan, for drying the papads.
  • Take 2 small thick plastic sheets of same size , or use empty plastic food packages like amul milk packets.
  • Grease Both sheets, and put the potato ball on one and cover with other.
  • Now roll with a rolling pin or press with your hand to make a small thick poori.
  • Remove the upper sheet upper sheet and transfer the papad on the big plastic sheet carefully and slowly.
  • Repeat with all the papads. Flip the side after approx 8 hours
  • It will take 2-3 days to completely dry in a room, or 1 day in the sun.
  • Store in an air tight container and use throughout the year
  • Deep fry in hot oil from both sides when needed.

Potato Sev-

  • Boil and peel the potatoes and then grate directly over a plastic sheet.
  • Turn gently after 8 hours or till dry from top.
  • Store when dried completely.

Notes

How to Serve :
  • Deep fry in hot oil.and drain.
  • Sprinkle salt, chilli powder and mango powder over the fried sev.
  • Serve as a snack with tea.