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Author Notes: Papad is a roasted or deep-fried crunchy lentil appetizer/wafer that is a staple of munchies in Indian restaurants. (I always take glee in the general unsuccessful attempts (mine included) to describe dishes like papad.)—Annada Rathi
Serves 2
- 1papad
- 1cup vegetable oil
- Buy any flavored papad from an Asian Indian grocery store. The most basic is the urad dal flavor. Others include black pepper, garlic, red chile, etc.
- Heat oil in a pan on medium heat. After 7 to 8 minutes, add papad. Be ready with a pair of tongs. Immediately the papad will change color to a bright hue. Flip it and take it out before it turns dark.
- If you want to avoid deep-frying, you can try roasting papad directly on the flame of stove. Hold papad with a pair of tongs over the flame. Flip and turn around constantly in order to avoid burn marks. Once the color turns to bright yellow, turn the heat off.
- It’s best to make papad right before serving, as it loses its crunch with time.
