How to Make Aloo Papad Recipe: The festival of Holi is known for its colors as well as delicious dishes. A variety of traditional dishes are prepared at home on this occasion, among which potato papads hold a special place. While market-made papads can be expensive and adulterated, homemade potato papads are superior in taste, purity, and health.

The key is that properly prepared potato papads last long and can be easily eaten year-round. So, if you're looking for something delicious and durable during Holi preparations, potato papads are a great option.

With our easy method, you can make perfect potato papads in less time and with fewer ingredients, which will be loved by both children and adults. So, let's share the recipe.

The method is simple.

First, take 2 kg of good, blemish-free potatoes. Wash the potatoes thoroughly and boil them in a pressure cooker or large pot until they are completely tender. Ensure the potatoes are not too watery, the papads won't dry properly. After boiling, cool the potatoes, peel them, and mash them thoroughly in a large pot. Be sure to ensure there are no lumps in the mixture, as they may break while rolling the papads.

Now, add salt to taste, 2 teaspoons of red chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of carom seeds to the mashed potatoes. If desired, you can also add half a teaspoon of black pepper powder. Mix all the spices thoroughly with the potatoes to form a soft but firm dough-like mixture. If needed, apply a little oil to your hands and knead, without adding any water.

Next, form small lemon-sized balls from the mixture. Place the balls on a clean plastic sheet or cotton cloth and gently roll them into very thin papads. The thinner the papads, the crispier they will be. Now dry these papads in bright sunlight for 2 to 3 days. Turn them daily so that both sides dry thoroughly.

When the papads have completely hardened and begin to break when touched, store them in an airtight container. Properly prepared and dried potato papads last for a year and can be fried or baked when needed.

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