चलो बनाते है होली के वायरल चिप्स / Ghamu Saran / How to make aloo papad at home in hindi

Ingredients

• 4 medium Potatoes (Starchy potatoes like Russet, washed and cut into quarters)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Red Chili Powder (Adjust heat level as desired)
• 0.5 tsp Dry Mango Powder (Amchur) (Adds tanginess)
• 2 tbsp Fresh Mint Leaves (Finely chopped)
• 2 tbsp Fresh Coriander Leaves (Finely chopped)
• 0.5 tsp Cumin Seeds (Add towards the end of mixing for aroma)
• 2 cups Vegetable Oil (For deep frying, use neutral oil like canola or sunflower)
• Enough to cover potatoes Water (For boiling potatoes in pressure cooker)

Instructions

1. Wash and Cut Potatoes

   Rinse the potatoes under running water, peel them if desired, and cut each into quarters for faster cooking.

   Time: PT5M

2. Boil Potatoes in Pressure Cooker

   Place the potato quarters in the pressure cooker, add enough water to cover them, close the lid and cook on high pressure for about 12 minutes until fork‑tender.

   Time: PT12M

   Temperature: High heat

3. Peel and Mash

   Drain the potatoes, let them cool slightly, peel off the skins, and mash them in a bowl until smooth. For a lump‑free texture, grate the potatoes instead of mashing.

   Time: PT5M

4. Season the Mash

   Add salt, red chili powder, dry mango powder, chopped mint, chopped coriander and cumin seeds to the mashed potatoes. Mix thoroughly for 5 minutes.

   Time: PT5M

5. Shape into Small Balls

   Take portions of the spiced mash and roll them between your palms to form small, bite‑size balls (about 2‑3 cm diameter).

   Time: PT5M

6. Flatten into Discs

   Place a ball on a clean polyethylene sheet (or parchment paper) and press gently with your palm to flatten into a thin disc (≈3 mm). No rolling pin is needed.

   Time: PT10M

7. Heat Oil

   Pour vegetable oil into a deep pan, enough for the discs to float, and heat over medium‑high heat until it reaches about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Fry the Papads

   Gently slide a few discs into the hot oil. Fry for 1‑2 minutes on each side until golden‑brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT7M

   Temperature: 350°F

9. Cool and Serve

   Allow the fried papads to cool completely on paper towels. Serve warm or store as described.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g