How much cooking time?

5 min — 2 min prep, 3 min cooking.

Amritsari Papad

Name: Amritsari Papad
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Yield: 5 servings
Cuisine: Punjab Indian
Ingredients: salt; 1pinch Asafoetida; 3g black pepper; 150g Urad Dal; 0.6tsp Cumin Seeds; 0.72tbsp oil

Large urad dal papad roasted on direct flame or deep-fried. Crunchy accompaniment to every Punjabi meal.

Time 5 min · Serves 5 · 125 kcal · Amritsar, Punjab

Ingredients

Main

salt (optional) (whole)
Asafoetida — 1 pinch (ground)
black pepper — 3 g (ground)
Urad Dal — 150 g (whole)
Cumin Seeds — 0.6 tsp (whole)

Tempering

oil — 0.72 tbsp (whole)

Method

Grind soaked urad dal into a smooth thick paste, or knead urad dal flour with a little water into a very stiff dough (like poori dough).
Add crushed black pepper, cumin seeds, asafoetida and salt to the dough and knead again until firm and well combined.
Grease your palms with a little oil, divide the dough into small balls, and flatten each into a thin, even, large round disc.
Sun-dry the discs on a clean cloth for several hours until completely dried and crisp (or dry indoors under a fan).
To serve, roast the dried papad directly over an open flame with tongs until it puffs and turns golden, or deep-fry briefly in hot oil until crisp. Serve hot as a crunchy accompaniment to the meal.

Common questions

How many calories in one plate of Amritsari Papad?: 125 kcal per plate.
How much cooking time?: 5 min — 2 min prep, 3 min cooking.

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