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How To Make Aloo Papad and Aloo Sev

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Aloo Papad- Home made Aloo papad /Indian Potato Crisps

Aloo Papad – Potato papads …most of you may not be familiar with these papad’s because they are not as easily available in the market as most other daal papad’s etc but these are by far, the best of all.

My favourite childhood memories include making these delicious papad at my mother’s and granny’s place, where she with her neighborhood friends would make Papad from kilos of potatoes, which would then last for an year.

The ideal season for making these Papad’s 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 papad’s 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. OR  directly put the potato dough ball on the big plastic sheet , cover with a small plastic sheet and press gently with a steel plate to make it flat and thin papad.

The rolled papad’s are spread on a cloth or polythene and left to sun dry for 1-2 days depending on heat in the weather. when they dry completely then store in a dry container. close the container tightly.

you can also try making these-

 home made aloo papad and aloo sev
aloo papad

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4.12 from 9 votes

Aloo Papad recipe

Aloo Papad- Home made Aloo papad /Indian Potato Crisps

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Side Dish, snacks/starters, Sundried
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo, ALOO PAPAD, papad, Potato, sun dried
Author: Anjana Chaturvedi

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.

Notes

How to Serve :
  • Deep fry in hot oil and drain.
  • Serve as a snack with tea.

Reader Interactions

Comments

  10. Pasta And Paratha

    This sev and papad took me down the memory lane..helping Mom make these and rush to the terrace to put them in sunlight..!

  11. Purvi

    I did not know that I could dry them in the room itself… i think thats a good idea for me as I do not have the access to so much sunlight in the apartments here in Dubai…. thanks great recipe 🙂

  12. radha

    My mother would make this and I remember eating the dough – it was so tasty. But some ragi flour was also added to it.

  13. Akila

    Wow that was tremendous.. Very new to me…

    Event: dish name starts with L

    Regards,
    Akila

  27. simran

    this is fab……so much better than buying the packaged stuff!..and they look so very good:)

  28. Meena

    ahha khichiya thats what we call it. my mom used to make this and i forgot how she made one with sabudana too. almost same method

    yaar tum toh same meri mummy ki dish kar rahi ho hehe

    my mom is old now and she cant remember these dishes but ya i do remember making them as a child but once grown up i dont get so much time for all this

4.12 from 9 votes (9 ratings without comment)