Aloo Papad and Aloo Sev

Indian Potato Crisps

Potato papads ...most of you may not be familiar with these papads 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 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.
INGREDIENTS;-
Potatoes - 4
Salt - 1/3 t.s
Chilli Powder - 1/2 t.s
Cumin Seeds - 1/2 t.s
Green Coriander -2 t.s
PROCEDURE-
1. Wash and boil the whole potatoes. Do not cut them into pieces before
boiling, as they will end up absorbing the water.
2. 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.
3. Add salt, chill powder OR chilli flakes,chopped coriander and cumin
seeds.Mix well and make small balls from this dough.
4. Spread a big plastic sheet (A) in the sun or under the fan, for drying
the papads.
5. Take 2 small thick plastic sheets of same size (B and C), or use empty
plastic food packages like amul milk packets.
6. Grease B and C, and put the potato ball on B and cover with C.
 7. Now roll with a rolling pin or press with your hand to make a small
thick poori.
8. Remove the upper sheet (C) and transfer the papad on the big plastic
sheet (A) by pressing the exposed side of the papad gently against A (papad
side facing down towards A while holding B in your hands and gently let the
rolled papad leave the B and stick to the big plastic sheet A for drying.)
9. Repeat with all the papads. Flip the side after approx 8 hours
10. It will take 2-3 days to completely dry in a room, or 1 day in the sun.
11. Store in an air tight container and use throughout the year
12. Deep fry in hot oil from both sides when needed.
Potato Sev-
1. Boil and peel the potatoes and then grate directly over a plastic sheet.
2. Turn gently after 8 hours or till dry from top.
3. Store when dried completely.

4. Deep fry in hot oil.and drain.

5. Sprinkle salt, chilli powder and mango powder over the fried sev.
6. Serve as a snack with tea.
sending to-
Sizzling taste buds - pickle and preserve contest
Srav's-mom's recipes
Krithi's - serve it preserved

You might also like:

Aloo Kachori / Potato Puffs

Ratlami Sev

Methi Aloo Paratha (Potato Fenugreek Flatbread)

Aam Ki Launji (Mango Preserve)

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