Authentic Punjabi Amritsari papad recipe:

Here’s an authentic Punjabi Amritsari papad recipe:

Ingredients:

• 1 cup urad dal (black gram lentils)
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 1/2 teaspoon asafoetida (hing)
• Salt to taste
• Oil for greasing and frying
• Water as needed

Instructions of Authentic Punjabi Amritsari papad recipe:

1. Soaking the Urad Dal:
   • Wash the urad dal thoroughly under running water.
   • Soak the urad dal in enough water for at least 4-6 hours or overnight. This helps in softening the dal for easy grinding.
2. Preparing the Dough:
   • Drain the soaked urad dal and transfer it to a blender or food processor.
   • Grind the urad dal into a smooth paste, adding water as needed to facilitate grinding. The consistency should be similar to that of idli batter.
   • Transfer the ground urad dal paste to a mixing bowl.
   • Add cumin seeds, black pepper, asafoetida, and salt to the urad dal paste. Mix well to combine all the ingredients thoroughly.
3. Shaping the Papads:
   • Heat a non-stick tawa or griddle over medium heat.
   • Grease your palms and take a small portion of the papad dough.
   • Roll the dough into a smooth ball and then flatten it into a thin disc on a greased surface. You can also use a rolling pin and a greased surface to roll out the papads.
   • Repeat the process to make more papads with the remaining dough.
4. Drying the Papads :
   • Once rolled out, place the papads on a clean, dry cloth or a parchment-lined tray.
   • Allow the papads to air dry in a cool, well-ventilated place for 1-2 days, turning them occasionally to ensure even drying. This step helps in removing excess moisture from the papads and prevents them from sticking during frying.
5. Frying the Papads:
   • Heat oil in a deep frying pan or kadhai over medium heat.
   • Once the oil is hot, carefully slide in a few papads at a time, taking care not to overcrowd the pa.
   • Fry the papads until they turn golden brown and crispy on both sides, flipping them occasionally for even frying.
   • Once fried, remove the papads using a slotted spoon and drain them on paper towels to remove excess oil.
6. Storing the Papads:
   • Allow the fried papads to cool completely before storing them in an airtight container.
   • Enjoy the crispy and flavorful Punjabi Amritsari papads as an accompaniment to your meals or as a crunchy snack.

Follow these steps to prepare authentic Punjabi Amritsari papads at home and relish their delicious taste and crunchy texture with your favorite dishes.

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