Potato Masala Papad Aloo Vadiyalu Potato Vathal

Potato Masala Papad Potato Vadiyalu Potato Vathal Vadagam

Potato Masala Papad foodbheem
Potato Masala Papad foodbheem.com

Preparation Time: 10 mins
Cooking Time: 5 mins
Drying Time: 2-3 Days
Fraying Time (for a batch of 50g): 3-4 mins
Total Time: 5 Days 15 mins
Serves: Makes 150-200 gm
Course: Accompaniments, Vadiyalu
Cuisine: Andhra Recipes, Indian

Ingredients:

Potato 6 medium sized
Red chilly powder  ¼ tsp
Coriander leaves  2 tbsp (finely chopped)
Oil  2 tbsp
Salt ½ tsp

Preparation:

Rinse potatoes thoroughly with water. Drain out the excess water and put the potatoes in pressure cooker along with 1-1.5 cup of water. Put the lid on and turn on the flame. Cook the potatoes till the cooker releases a whistle and then simmer it for 3-4 minutes on low flame.After that, turn the flame off . Then remove the lid and take the potatoes out in a bowl. Allow the potatoes to cool down completely. Once it cools down completely, peel off their skin and place it on a plate.Grease some steel plates with some oil. Spread the oil evenly. Grate the boiled potatoes using a grater in a plate. Potatoes need to be very fine in texture. You can even mash the potatoes.After grating the potatoes, add salt, red chilly powder and chopped green coriander to it. Prepare dough of it.

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Method:

Apply some oil on hand and grease the dough. Make dough balls in the size of lemon. Roll it into smooth round shape. Grease the palms and roll the dough ball. Similarly, prepare the rest of the balls until the dough is utilized completely.To roll the dough balls into papad, take a polythene sheet and spread it on rolling board. Apply some oil on the sheet. Keep a dough ball on it. Apply some oil on the dough ball. Fold the polythene sheet so that the other part of the sheet comes over the dough ball. Press the dough ball gently with palm and flatten it with the help of fingers into papad. Don’t make the papad very thin and keep it thick as chapatti.Open one end of the sheet and transfer the papad on the greased plate or plastic sheet. Dry in the sun, store in airtight containers.Heat enough oil in a wok to deep fry the papads. When the oil is heated sufficiently, drop a papad into it.Take it out on kitchen paper towel. Similarly, fry some more papads. Serve these crispy and spicy aloo papads with dal and rice,samabar or tea or coffee.

Tips:

  • Make the batter thick only . Dont add too much water while Mixing flour. .
  • You can add hing .
  • If you dont want oil fry you can use air fryer without oil you can fry these fryums. or you can use microwave oven.

Also read Sago Potato Papads/Vathal Sabudana Batata Papad

Also read Potato Fryums,Potato wafers,Potato chips


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