Garlic Papads bring back memories of my grandmother rolling out dozens of these thin discs in her sunny courtyard. These crispy wafers combine the nutty taste of black gram flour with fresh garlic and green chilies. They’re super easy to make at home, though they need some patience while drying. The result? Perfectly crisp, flavorful papads that beat store-bought ones any day.
About the Recipe
This recipe shows you how to make papads from scratch using basic ingredients. You’ll love how the garlic and green chilies add a spicy kick to these crispy wafers. The dough comes together quickly, and while sun-drying takes time, the actual hands-on work is minimal. It’s a great weekend project that yields plenty of papads for later use.
Why You’ll Love This Recipe
These homemade papads are fresher and tastier than store-bought ones. You can adjust the spice level and thickness to your liking. The recipe is budget-friendly and makes enough to last several meals. Plus, there’s something really satisfying about making these traditional snacks from scratch. Kids love helping roll them out too.
Cooking Tips
– Roll the dough as thin as possible for extra crispy papads
– If sun-drying isn’t possible, use a fan or dehydrator
– Keep the dough covered while working to prevent drying
– Use oil on your hands while kneading to prevent sticking
– Store rolled papads with dry flour between layers while drying
Serving and Storing Suggestions
Makes about 30 papads. Prep time: 1 hour + 1-2 days for drying. Store dried papads in an airtight container for up to 6 months. Serve roasted or fried with meals or as snacks. They pair perfectly with chutneys or ketchup.
Similar Recipes
- Plain Urad Dal Papads
- Pepper Papads
- Cumin Papads
Nutrient Benefits
Black gram flour is rich in protein and fiber. Garlic offers immune-boosting properties and heart health benefits. These papads are naturally gluten-free and can be made oil-free if roasted instead of fried.
Garlic Papad (Lahsun Papad)
Ingredients
- 200 g Split Black Gram Flour
- 2 1/2 tbsp Garlic chopped
- 4 to 5 Green Chillies chopped
- Salt to taste
- 1 tsp Yellow Chilli Powder
- 2 tbsp Vegetable Oil
- 1 1/4 cup Water adjust as desired
Instructions
- Mix the split black gram flour, green chillies, salt, yellow chilli powder and oil together.
- Add water and knead to stiff dough.
- Divide the dough into small, even sized balls (around 30) and roll out into very thin discs.
- Spread them out on a clean sheet and keep them in the sun to dry for a day or two.
- Serve roasted or fried with any meal or as an evening snack.
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Frequently Asked Questions
Can I make these papads without sun-drying?
Yes. You can use a fan or food dehydrator. Place the rolled papads on a clean surface and dry them under a fan for 2-3 days, or use a dehydrator at low temperature for 8-10 hours.
Why did my papads break while rolling?
This usually happens if the dough is too dry. Add a few drops of water while kneading to make it more pliable. Also, use enough dry flour while rolling to prevent sticking.
How do I know when the papads are properly dried?
Fully dried papads should be completely crisp and make a sharp sound when tapped. They should feel dry and brittle, with no soft spots.
