Maida Papad Recipe । Steamed Maida Papad Recipe
Cooked in steam, dried up and fried here are Crispy Maida Papad. Make it and relish anytime.
Ingredients for Maida Papad Recipe:
- Refined flour - 1 cup ( 125 gms)
- Cumin seeds - 1/4 tsp
- Salt - 1/2 tsp or to taste
- Oil - 1 tbsp
How to make Steamed Maida Papad
To make batter
Take refined flour in a bowl, add some water in small portions, stir till the lumps dissolve. Do not add much water at once as it would take time to dissolve lumps and could make the batter more thin. As the smooth batter is ready add cumin seeds, salt. Mix well. Keep the batter aside for 10 to 15 minutes. 1 cup water is used to make 1 cup refined flour batter.
To steam the papads
Take a small vessel same as the size of plate for papad, pour 2 cups water in it. Cover it with plate of the same size. Take 2 such plates, grease with oil. Meanwhile turn on flame and let water boil. Take 4 big plates, to dry the papad. Grease these with some oil.
Put some batter over greased small plates, spread evenly. Keep the plate over the vessel of boiling water. Cover and cook the papad for 2 to 3 minutes.
After 2 minutes you can see change in color of papad. Once papad is cooked, pick the plate, keep over jali stand to cool. Meanwhile make next papad likewise.
As the previous papad cools off, take out with knife then with hands, lift from plate. Keep it in the big greased plate. Prepare rest of papads likewise.
As the water in the vessel reduces, add more water and let it boil. As the water boils again, make papads. Keep the plate clean and smooth else papad will stick to plate.
To dry the papads
17 papads can be made with this quantity of batter. Spread a sheet, put polythene sheet grease it with oil and put papad to dry flip it after 2 to 3 hours. Put the prepared papads to dry for 2 to 3 days.
As papads dry up, stak them keep in container. Fry when ever you want to eat. To fry, put oil in wok to heat, once rightly hot, put papads to fry. Fry till it puffs up. Fry all papads likewise.
Keep fried papads in plate, sprinkle some chaat masala over it and relish anytime.
- The size of the papad depends on the size of the plate. Keep the size of plate as big as the papad you want to make.
- We have made small sized papads as we have to completely dip the papad in oil and fry.
- If you want to make papads in large quantity, then spread a cloth over it a polythene sheet, grease the polythene sheet and keep them to dry after making.
- North Indian Recipes
- maida papad
- maida papad recipe
- steamed maida papad
- steamed maida papad recipe
- refined flour papad
- plain flour papad
- maida ke bhaap ke papad
- instant maida papad
- maida ke wafers
- street style maida papad