Aloo Papad- Home made Aloo papad and aloo sev /Indian Potato Crisps
My favourite childhood memories include making these delicious papads at my mother’s and granny’s place, where she with her neighborhood friends would make papads from kilos of potatoes, which would then last for an year.
The ideal season for making these papads is before the arrival of holi, as the quality of potatoes available at that time is perfect, and the weather is dry and sunny – just right for drying these papads in open air.
For making aloo papad the special new aloo which comes during winter season is used . The potatoes are boiled ,peeled and mashed or grated with a grater or in olden times it is mashed and then grinded on a sil batta to make a fine potato dough.. Then spices are added in the potato dough as per your preference. The main ingredients are salt,chili flakes and cumin. You can also add finely chopped green chilies and fresh coriander in the potato dough. Then the small potato dough balls are rolled between 2 pieces of thick polythene with the help of either rolling Pin or just spreading with the help of fingers.Then the rolled papads are spread on a cloth or polythene and left to sun dry for 1-2 days depending on heat in the weather.
you can also try making these-
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
Aloo Papad and Aloo Sev
- 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
- 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.
- 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.
- Deep fry in hot oil.and drain.
- Sprinkle salt, chilli powder and mango powder over the fried sev.
- Serve as a snack with tea.