Papad is basically a desi name for crackers in Pakistan. Hyderabadi knows the actual art of making papad. It is a crispy thin flat bread made up of lentils, rice and sometimes potatoes. These papad are seasoned with different spices and have unique flavours. It is deep fried and munched as a snack. This is also served with soups in Karachi.
- 1 cup of urad dal flour (or split black lentil flour)
- 1/4 teaspoon of asafoetida (hing)
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/4 cup of water
- Vegetable oil for frying
- In a large mixing bowl, combine the urad dal flour, asafoetida, cumin seeds, black pepper, and salt. Mix well.
- Gradually add the water to the bowl, mixing the dough with your hands until it becomes smooth and firm.
- Divide the dough into 6-8 equal-sized balls.
- Sprinkle some flour on a flat surface and roll out each ball into a very thin circle, about 6-7 inches in diameter.
- Heat a skillet or tawa over medium-high heat.
- Place each rolled-out papar onto the hot skillet and cook for about 20-30 seconds on each side, or until they start to puff up and turn golden brown.
- Remove the cooked papar from the skillet and place them on a plate lined with paper towels to remove any excess oil.
- Repeat the process with the remaining portions of dough.
- Allow the papar to cool completely before serving as a snack or appetizer with your favorite chutney or dip.
Enjoy your crispy and delicious homemade papar!
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