Sindhi papad recipe
Masala papad is one of the most loved starters in India.
Servings: 50 papad
- 4 cups urad flour
- 2 tablespoon black pepper
- 1 tablespoon cumin seeds
- 5 teaspoon baking soda
- ⅛ teaspoon asafoetida
- 4 teaspoon salt
- 1 ⅓ cup water
Mix salt and 2 teaspoon soda in water with a spoon.
mix all dry ingredients with salt water and knead into a semi hard dough
If you are kneading the dough with hand, then you need to take a portion of dough, stretch it again and again so that it becomes smooth. Roll into a long cylinder shaped dough. Cut into equal pieces.
Roll it into thin papad using rolling pin.
Dry it for 2 hours in the sun
Store in an air-tight box before frying or roasting individually.
If papad are not completely dry,store them in a refrigerator.
Do not allow it to dry completely ,else it will crack while storing it.
Roll these papad as thin as possible as when they are dried out and roasted, they will turn out thick that what you had rolled them earlier.