चलो बनाते है होली के वायरल चिप्स / Ghamu Saran / How to make aloo papad at home in hindi
चलो बनाते है होली के वायरल चिप्स / Ghamu Saran / How to make aloo papad at home in hindi is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by घमु Saran on YouTube.
Prep: 35 min | Cook: 19 min | Total: 1 hr 9 min
Cost: $2.77 total, $0.69 per serving
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
Wash and Cut Potatoes
Rinse the potatoes under running water, peel them if desired, and cut each into quarters for faster cooking.
Time: PT5M
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑Free, Vegan
Allergens: Soy (if soy‑based oil is used)
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes (different flavor)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Red Chili Powder: Paprika, Cayenne pepper (more heat)
- Instead of Dry Mango Powder (Amchur): Lemon zest, Tamarind powder
- Instead of Fresh Mint Leaves: Dried mint (reduced flavor)
- Instead of Fresh Coriander Leaves: Cilantro stems, Parsley (different flavor)
- Instead of Cumin Seeds: Ground cumin (1/4 tsp)
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
Equipment Needed
- Pressure Cooker
- Knife
- Peeler
- Mixing Bowl
- Masher or Grater
- Polyethylene Sheet or Parchment Paper
- Frying Pan / Deep Fryer
- Slotted Spoon
- Plate with Paper Towels
- Stove
- Spatula or Spoon
Critical Steps — Do Not Skip
- Boiling potatoes to the right softness without overcooking.
- Maintaining oil temperature around 350°F for even frying.
- Flattening discs uniformly to ensure they crisp evenly.
Chef Tips from the Video
- Use starchy Russet potatoes for maximum crispness.
- Add a pinch of baking soda to the mash for extra puffiness (optional).
- If polyethylene sheet is unavailable, use parchment paper or a clean kitchen towel.
Troubleshooting
Lumps in the potato mixture
Pass the mash through a fine mesh sieve or grate the boiled potatoes instead of mashing.
Discs break while flattening
Re‑mix the mash to a smoother consistency or chill it for 10 minutes to firm up.
Papads turn soggy after frying
Make sure oil is hot enough (350°F) and fry in small batches; drain on paper towels immediately.
Papads become bitter
Do not overheat the oil; lower the heat if the oil starts to smoke.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat briefly before serving.
Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; lasts up to 1 month. Fry from frozen for best texture.
Room temperature: Best consumed within 4 hours; will lose crispness if left out longer.
Make-Ahead Tips
- Prepare the spiced potato mash up to step 4 and refrigerate for up to 24 hours.
- Shape and freeze raw discs on a tray; fry directly from frozen when needed.
Frequently Asked Questions
What is the cultural significance and history of Potato Papad in Indian Holi celebrations?
Potato papad has become a popular, budget‑friendly snack during Holi, especially in North India, where people enjoy crunchy treats while playing with colors. It reflects the tradition of making simple, homemade snacks that can be shared with family and friends during the festive gathering.
How does Potato Papad differ from traditional lentil‑based papad in Indian cuisine?
Traditional papad is usually made from lentil or chickpea flour, rolled thin and sun‑dried before frying. Potato papad uses boiled, spiced potatoes as the base, giving it a softer texture before frying and a distinct earthy flavor, while still achieving the same crisp crunch.
What regional variations of potato‑based papad exist within Indian cuisine?
In Gujarat, potato papad is often seasoned with mustard seeds and curry leaves, while in Punjab it may include ajwain and garam masala. Some South Indian versions add curry leaves and a touch of turmeric for color.
What occasions besides Holi are potato papad traditionally served in Indian culture?
Potato papad is served as a snack during festivals like Diwali, as an accompaniment to meals in rural households, and as a street‑food offering at fairs and weddings where quick, crunchy bites are appreciated.
What authentic ingredients are essential for traditional Indian potato papad, and what are acceptable substitutes?
Authentic ingredients include starchy potatoes, salt, red chili powder, dry mango powder (amchur), fresh mint, coriander, and cumin seeds. Substitutes can be lemon zest for tanginess, dried mint for convenience, or ground cumin instead of seeds.
What other Indian dishes pair well with crispy potato papad?
Potato papad pairs nicely with tangy green chutney, yogurt‑based raita, pickles, or as a crunchy side to dal‑based meals like dal tadka or chana masala.
How has the popularity of potato papad evolved in modern Indian cooking?
Originally a home‑made snack for frugal families, potato papad gained viral popularity through social media, especially during Holi, as a quick, inexpensive alternative to store‑bought papad. Today many YouTubers showcase it as a fun, DIY snack.
What are the most common mistakes to avoid when making potato papad at home?
Common errors include over‑cooking the potatoes, which makes the mash too watery; flattening discs too thick, leading to soggy papad; and frying at too low a temperature, which results in greasy, non‑crisp chips.
Why does this potato papad recipe use a pressure cooker for boiling potatoes instead of a regular pot?
A pressure cooker reduces cooking time and ensures the potatoes become uniformly soft without excess water, which helps achieve a smooth mash and prevents excess moisture in the final papad.
Can I make potato papad ahead of time and how should I store it before frying?
Yes. Prepare the spiced potato mash, shape the discs, and keep them on a sheet in the refrigerator for up to 24 hours or freeze them on a tray. Fry directly from the fridge or frozen for best results.
What does the YouTube channel घमु Saran specialize in?
The YouTube channel घमु Saran focuses on quick, budget‑friendly Indian home‑cooking tutorials, often featuring creative twists on everyday ingredients and festive snack ideas.
How does the YouTube channel घमु Saran's approach to Indian snack recipes differ from other Indian cooking channels?
घमु Saran emphasizes ultra‑simple, low‑cost methods using minimal equipment (like a pressure cooker) and adds playful storytelling, making the recipes feel accessible for beginners and families with limited kitchen tools.
Last updated: September 1, 2026
