In Indian food papad plays an important role and an Indian thali is incomplete without papad. It can be eaten as a starter, snack, tea time snacks or as a time pass munching. Maida papads are easy to make, crispy, delicious and can be stored for a year. Uploaded by admin on 03-Mar-2020.
250gram maida A pinch of baking soda 1 tsp salt 1 tsp cumin seeds (jeera) ½ tsp black pepper powder
Add maida, salt, cumin seeds, black pepper powder, baking soda in a bowl. Mix all ingredients. Gradually add water and prepare a thin batter. Grease the plates with oil. Pour a spoonful batter in greased plates. Stream them for 4-5 minutes on high flame. Take out the plates from steamer, allow to cool for a minute. Remove the steamed papad from the plate. If you want cut them in thin strips. You can also dry them in a whole round or cut in desired shape. Sun dry them for 2-3 days. Store them in a container. Fry in hot oil whenever you want to eat the crispy maida papad.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.