Crispy Papad Bhaji Recipe | Quick & Easy Papad Pakoda
Try this crispy Papad Bhaji recipe! Made with crushed urad dal papad, besan, and onions, this quick and easy Indian snack is perfect for tea time.
Ingredients
- 3 Urad Dal Papads crushed into small pieces
- 1 medium Onion finely chopped
- 1/4 cup Fresh Coriander Leaves finely chopped
- 1 to 2 Green Chillies crushed or finely chopped
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder coarsely ground
- 1/2 tsp Ajwain Carom seeds
- 1 pinch Hing Asafetida
- 1/2 tsp Red Chilli Powder for colour
- 1 small cup Besan Gram Flour
- Salt to taste use carefully, as papad already contains salt
- Oil for deep frying
- 1 tsp Rice Flour optional, for extra crispiness
- 1 to 2 tbsp Water only if needed
Instructions
- Crush the Papads: Begin by breaking the urad dal papads into small, bite-sized pieces in a large mixing bowl.
- Add Veggies and Spices: Add the chopped onions, crushed green chillies, and plenty of fresh coriander leaves to the bowl. Mix in the turmeric powder, coarsely ground coriander powder, ajwain, hing, and red chilli powder.
- Add the Flour: Sprinkle the besan (gram flour) over the mixture. Add salt very carefully, keeping in mind that the papads are already quite salty. (Optional: add a spoonful of rice flour here for extra crunch).
- Mix Without Water First: Using your hands, mix everything well. Squeeze the onions and coriander so they release their natural moisture. The mixture will slowly start to bind together.
- Add Water Sparingly: If the mixture feels too dry, sprinkle just 1 or 2 tablespoons of water. Do not make a watery batter; it should be thick and slightly sticky.
- Heat the Oil: Heat oil in an iron wok or pan over medium heat. Do not let the oil reach a smoking point.
- Fry the Fritters: Drop small, rough portions of the mixture into the medium-hot oil. Fry them evenly on all sides until they float and turn a beautiful golden brown colour.
- Drain and Serve: Remove the fried Papad Bhaji using a slotted spoon and drain the excess oil. Serve hot and enjoy!