If they are made and stored properly, then they can tick more than 6 months. Another advantage of this is that it can be served by frying it immediately.
Method of making step by step as follows
Wash the potatoes thoroughly and boil it in the cooker. Boil for 2-3 whistles so that they do not completely melt, otherwise they can release water while making a paste. Then cool and peel it.
2. Prepare potato paste
Grate the boiled potatoes or grind coarsely in the mixer. Do not add water. The more dry the paste, the better the papad will be.
Now add lemon juice, black pepper powder, cumin, salt and asafetida and mix well in this potato mixture.
4. Start making papad
Lay a polythene sheet in clean sunlight. Spread the mixture in a round and thin shape with the hand or spoon. Do not dilute too much or it can break when dry.
Let the papad dry in the sun for at least 2-3 days. Keep turning every day. Store only when the papad is strict and completely dry.
Fry
Heat the oil and remove the papad lightly as soon as it is added, it will swell.
You can bake lightly in a pan or microwave without oil. Serve with chutney or curd, or can also eat directly.
Tips not spoil for a long time
- 1. Allow the papad to dry completely – no moisture remains or else can be mildew.
- 2. Keep at least 2 days in the air before store so that the heat inside comes out.
- 3. Use airtight container to store.
- 4. Say a clean cotton cloth or kitchen paper down in the box, this moisture will absorb.
- 5. Open the box every 15-20 days and make it air for a while.
- 6. In the humid season, they can dry them again in the sun for a while.
- 7. Never open the box with wet hands.
The easier it is to make potato papad, the more beneficial it is. This traditional recipe can not just taste but can become the choice of every member of the house. You can store it throughout the year and fry when you want. This recipe is also useful for those who like homemade things and want to avoid market items.
