प्याज का पोलो पापड़ बनाए इस तरीके से।Pyaj papad।onion papad recipe। cooking vedio।cook with disha78।

Ingredients

• 3 large Onion (peeled, washed and roughly chopped)
• 1/2 cup Water (for blending onions)
• 1 cup Raw Rice (any short‑grain or medium‑grain rice, washed)
• 1 tsp Salt (adjust to taste)
• 1 tsp Cumin Seeds (lightly toasted for aroma)
• 2 pinches Baking Soda (helps papad puff and become extra crisp)
• 1 tbsp Chocolate Powder (for dark color; optional food coloring can be used instead)
• 2 cups Vegetable Oil (for deep frying; use neutral oil like canola or sunflower)

Instructions

1. Prepare the onions

   Peel the three large onions, rinse them under running water and roughly chop them.

   Time: PT5M

2. Blend onions into a fine paste

   Place the chopped onions in the blender, add 1/2 cup water and blend until completely smooth.

   Time: PT3M

3. Strain the onion puree

   Pour the blended onion mixture through a fine mesh sieve into a bowl, using a spoon to press through. Discard the fibrous residue.

   Time: PT2M

4. Wash the rice

   Rinse 1 cup raw rice under cold water until the water runs clear.

   Time: PT2M

5. Cook the rice with spices

   In a pressure cooker, combine the washed rice, 4 cups water, 1 tsp salt, 1 tsp cumin seeds and 2 pinches baking soda. Close the lid without the whistle, bring to high heat and let it come to a rapid boil, then place the whistle and cook for 2 whistles.

   Time: PT15M

   Temperature: High heat

6. Cool and blend the cooked rice

   Turn off the heat, allow the pressure cooker to cool completely, then open. Transfer the soft rice and its cooking water into the blender and blend to a smooth, fine paste.

   Time: PT5M

7. Combine onion and rice pastes

   In a large mixing bowl, combine the strained onion puree with the rice paste. Mix thoroughly until a uniform batter forms.

   Time: PT2M

8. Add color

   Stir in 1 tbsp chocolate powder (or food coloring) until the color is evenly distributed.

   Time: PT2M

9. Shape the papads

   Place a small spoonful of batter onto a clean polyethylene sheet, spread gently with the back of the spoon into a round disc about 8‑10 cm in diameter. Trim the edges if desired.

   Time: PT10M

10. Dry the papads

    Leave the shaped papads on the sheet under a fan or in a well‑ventilated area until completely dry (no moisture visible). This usually takes about 30 minutes.

    Time: PT30M

11. Fry the papads

    Heat 2 cups vegetable oil in a deep frying pan to 350°F (175°C). Gently slide one dried papad into the hot oil; it will puff and turn golden in seconds. Remove with tongs and drain on paper towels. Repeat with remaining papads.

    Time: PT5M

    Temperature: 350°F

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

18 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Raw Rice: broken rice, poha (flattened rice) – use less water
• Instead of Salt: sea salt, rock salt
• Instead of Cumin Seeds: cumin powder – 1/2 tsp
• Instead of Baking Soda: baking powder – 1/4 tsp
• Instead of Chocolate Powder: cocoa powder, food coloring
• Instead of Vegetable Oil: peanut oil, sunflower oil

Equipment Needed

• Knife
• Cutting Board
• Blender or Hand Mixer Jar
• Fine Mesh Sieve
• Mixing Bowl
• Pressure Cooker
• Polyethylene Sheet or Clean Plastic Bag
• Spoon or Small Spatula
• Fan (optional) (optional)
• Deep Frying Pan or Kadai
• Tongs
• Paper Towels

Critical Steps — Do Not Skip

• Straining the onion puree to remove skins.
• Cooking the rice until it is completely soft (two whistles).
• Adding baking soda for extra puffiness.
• Ensuring papads are fully dried before frying.

Chef Tips from the Video

• Toast cumin seeds briefly before adding to the rice for a deeper aroma.
• For a brighter color, replace chocolate powder with a pinch of beetroot powder or natural food coloring.
• Use a small offset spatula to spread the batter evenly on the sheet.

Troubleshooting

Storage

Refrigerator: Store fried papads in an airtight container for up to 3 days; they may lose crispness.

Freezer: Unfried dried papads can be sealed in a zip‑lock bag and frozen for up to 1 month. Fry directly from frozen when needed.

Room temperature: Dried papads keep at room temperature in a sealed jar for 1‑2 weeks.

Make-Ahead Tips

• Dry the papads completely and store them sealed; they can be fried fresh whenever needed.
• The batter can be prepared up to 24 hours ahead and kept refrigerated; stir before shaping.

Frequently Asked Questions