Crispy Papad Potato Recipe
Crispy Papad Potato recipe: A quick, flavorful Indian delight! Learn to make this unique dish with our easy step-by-step guide.
Ingredients
- Oil one ladle
- Urad dal papads 4 papads
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- 1 Medium Onion Chopped
- 1/4 tsp Turmeric Powder
- 1 tbsp Green Chilli-Garlic Paste 2 green chillies and 7-8 garlic cloves
- 1 Small-sized Tomato Chopped
- Salt to taste
- 4 Small-sized Boiled Potatoes Chopped 4 small, or 2 large, peeled and mashed
- 1 Small Cup Roasted Peanuts Powder a handful, with skin on
- Coriander Leaves chopped
Instructions
- Heat one ladle of oil in a Kadai until hot.
- Fry the urad dal papads until crisp. Alternatively, you can roast them on a gas flame.
- Once fried, remove the papads and set aside. Remove excess oil from the pan, leaving only a little for the base.
- In the remaining oil, add mustard seeds and cumin seeds and let them splutter.
- Add a pinch of asafoetida powder and curry leaves.
- Add the chopped onion and saute until it turns light brown.
- Add a little turmeric powder and mix well.
- Add the chilli-garlic paste and saute for 1-2 minutes until the raw smell of garlic is gone.
- Add the chopped tomato and saute for 1-2 minutes until it softens.
- Add salt to taste and mix well. Reduce the flame to low.
- Add the mashed boiled potatoes to the kadai.
- Add the roasted and crushed peanuts.
- Increase the flame to medium and saute for 2-3 minutes.
- Reduce the flame to low.
- Crumble the fried papads into large pieces directly into the kadai.
- Increase the flame to medium again and mix everything well, sauteing for 2-3 minutes until the papads soften.
- Add chopped coriander leaves.
- Saute on low flame for another 2-3 minutes.
- The dish is ready to be served hot with roti or chapati.