Meals are incomplete without papad. Papads add a touch of elegance to every meal. We often buy ready-made papads from the market. However, when made at home, their taste becomes even more special. Papads made from semolina are light, crispy, and delicious. They're not difficult to make; they just require a little time and sunlight. They can be stored and quickly fried for a hot snack whenever desired. Children and adults alike love them. They've become a favorite among everyone these days. They're neither heavy nor complicated to prepare. Their crispy texture leaves you feeling light and balanced for a long time after eating. Homemade papads remain completely fresh and safe.

Ingredients

Semolina – 1 cup
Water – 5 to 6 cups
Cumin seeds – 1 teaspoon
Salt – to taste
Oil – 1 teaspoon

Recipe

- First, boil water in a large pot. Once the water is boiling, add salt and stir.
- Now, add the cumin seeds and oil. These will add a mild flavor and crispness to the papads.
- Slowly add the semolina to the boiling water and stir constantly to prevent lumps from forming.
- This process must be done carefully, otherwise the paste will not form properly.

- When the semolina is thoroughly mixed with the water, a thick paste will form.
- The paste should be thick enough to be easily spreadable, but not too thin or too firm.
- Lightly grease a plate or tray with oil. Now, spread the paste in circular motions with a spoon.
- If desired, you can also make small papads on a clean cloth or plastic sheet.
Dry the papads in good sunlight for 2 to 3 days. Once they are completely dry, store them in an airtight container.

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