These Crispy wafers can be made in no time at all. Ever had stale Papads laying around? Here’s a great way to bring them back to glory. Of course fresh Papads can be used as well. Dipped in a light batter and fried till crisp and deep gold in color. Great for a quick tea time snack. Must be served hot and crisp! My friend got this Pappada Vada recipe from a tea shop in Kerala.
- 10 plain papads – stale papads ca be used
- ¹⁄3 cup Chick Peas Flour (Besan)
- 2 tsp chilli powder
- 1 tsp asafoetida
- salt to taste – about ¹⁄8 tsp
- ¹⁄8 tsp baking soda
- Optional – 1 Tbsp Sesame seeds
- Oil for Deep Frying.
- Add the chick peas flour, chili powder, asafoetida, salt to taste and add just enough water to make a loose batter, just thick enough to coat the papads.
- Whisk well till smooth and there are no lumps.
- Add sesame seeds, if using.
- Heat oil. Test by inserting a wooden chopstick or spoon in the centre of the wok. If it sizzles immediately the oil is hot enough.
- Add baking soda to the batter and whisk again.
- Dip one papad at a time into the batter to coat completely. Allow the excess to drip back.
- Dip gently into the hot oil and fry on both sides till crisp and dark gold in color.
- Drain well and serve while crisp and hot!
Try and let us know – Pappada Vada.