"Aloo Ananda Papad" variation of traditional papadum, incorporating potatoes (aloo)
Aloo Ananda Papad, you might start with a dough made from lentil flour, water, and seasoning, add mashed potatoes to the dough mixture to incorporate the potato flavor and texture.
After preparing the dough, you would roll it out into thin rounds and allow them to dry until they become firm. Finally, you would deep-fry or roast the papadums until they puff up and become crispy.
The result would be crispy papadums with a unique flavor profile, combining the savory taste of potatoes . Aloo Ananda papad can be served as a snack or appetizer, paired with chutneys or sauces for dipping.
INGREDIENTS:
Potato starch, Potato Flour, Potato Flakes, Topiocca Starch, Modified Starch, Pregel Flour, Iodised Salt, Refined Palm Oil.
FRYING INSTRUCTIONS:
- Take a deep Kadai
- Heat up the oil to approx. 185 degree Celsius to 195 degree Celsius
- The products into oil and deep fry it.
- Sprinkle the masala (which is inside packet) on the fried botis
- Enjoy the delicious tasty fryums
Kindly note that purchased products are non-returnable.
