Description

Description
Composition: Aloo papads are made from a dough of boiled, peeled, and finely mashed potatoes mixed with various spices such as salt (often rock salt, making them suitable for religious fasting or vrat), red chili powder, cumin seeds (jeera), and coriander leaves.
Preparation: The seasoned potato dough is rolled or pressed into thin, round discs, and traditionally sun-dried for several hours or days until all moisture is removed. This drying process allows them to be stored for a long time.
Cooking & Texture: Before eating, the dried discs are cooked by deep-frying in oil, roasting over an open flame, or microwaving/air-frying. The cooking process causes them to puff up and become light, airy, and very crunchy.
Usage: They are commonly served as a crunchy accompaniment or side dish to a main meal (like curries and rice), an appetizer often with chutneys and dips, or simply as a standalone snack.