Batata na papad is a thin, crisp, round-shaped snack that is traditionally deep-fried and enjoyed as a crunchy accompaniment to meals or as a light snack. It is made using simple ingredients like raw potatoes, rice flour, and basic spices, yet delivers a deliciously satisfying texture and taste. The papad turns beautifully light and airy when fried, with a mild potato flavor and a hint of seasoning that makes it irresistible.
This recipe uses the right balance of ingredients to make thin, smooth, and crispy papad. The correct consistency of the potato mixture helps you spread them easily and dry them properly. With a few simple tips, you can make perfect papad without cracks, even on your first try. Homemade batata papad taste better, are preservative-free, and can be sun-dried and stored for months.
The key to making batata na papad at home are
- I made papad using raw potatoes and rice flour. Potatoes enhance the taste, while rice flour gives a crispy texture to the papad. Always use raw potatoes and grind them into a smooth paste so that they mix well into the papad mixture. I used rice flour, but if you want to make this papad for fasting days, you can use sama rice flour instead.
- I prepared these batata papads using a simple combination of salt and also added a little papad khar for fluffiness. You can also add jeera, green chillies, or red chilli flakes to enhance the flavour.
- I steamed the papad mixture in a steamer. Make sure to roll the papad while the mixture is still slightly hot. If the mixture cools down, the papad will not roll properly and may develop cracks.
- I made papad using both the rolling method and a sev maker to shape them into patti form. Both methods are easy, but always ensure that the papads are thin.
- Do not compromise on the sun-drying process. Make sure the papads are kept under direct sunlight. After one day, they may feel slightly crisp, but they can lose that texture later. So, it is recommended to sun-dry them for at least 2 days until they become completely dry and brittle.
- Store the batata papad in an airtight container. Once deep-fried, you can also store them in a sealed bag for 2–3 days to maintain their crispiness.
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Recipe video
Batata na papad recipe | aloo papad | patotoes papad
Ingredients
- 1 cup potatoes pieces
- 1.5 cup rice flour
- 2 cup water
- Salt to taste
- ½ tsp papad khar
- Oil for frying
Instructions
- Take 1 large potato, peel it, and cut it into pieces. Wash the potato pieces with water to remove excess starch. Add the pieces to a mixer jar and grind them into a smooth paste.
- Take out the potato paste into a cup. You should get 1 cup of potato paste.
- Now, in a pan, sieve 1 cup of potato paste. Add 2 cups of water and mix well. Stir continuously and cook the mixture until it becomes transparent and reaches a ribbon-like, medium-thick consistency.
- Then add ½ tsp papad khar and 1 tsp salt. Mix well.
- Now add 1½ cups of rice flour and mix properly. Cook the mixture until it binds well and starts leaving the sides of the pan.
- Transfer the mixture to a mixing bowl. Add a little oil, press it slightly, and make it smooth.
- Take a portion of the mixture and shape it into a roll.
- Preheat the steamer for 5 minutes. Place the rolls in the steamer and steam them for 15 minutes on high flame until fully cooked.
- Take out the steamed mixture onto a plate and smooth it using plastic while it is still warm.
- Make small dough balls and keep the remaining dough covered. Make sure the mixture is slightly hot while rolling the papad.
- Take a plastic sheet and grease it with oil. Place a dough ball on it, cover it with another plastic sheet, and roll it into a thin papad. You can also use a papad maker.
- If you do not want to roll papad, put the mixture into a sev maker machine and make flat (patti-style) papad. Cut them into pieces.
- Dry the papad in sunlight for 2 days and store them in an airtight container.
- Batata papad is ready. Fry and serve.
Notes
- Grind the batata into a smooth paste.
- The proportion of water should be double that of the batata paste.
- Cook the batata mixture until it becomes transparent and reaches a medium-thick, ribbon-like consistency.
- Cook the papad mixture until it starts leaving the sides of the pan.
- Steam the papad mixture on high flame for 15 minutes.
- Smooth the papad mixture while it is still slightly hot.
- Roll the papad while the mixture is hot.
- If the papad mixture cools down, steam it slightly to make it hot again.
- Store batata na papad into air-tight container, it stay good for 1 year.