Instant Whole Wheat Masala Papad

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Instant Whole Wheat Masala Papad

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Tarla Dalal

24 February, 2025

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Instant Whole Wheat Masala Papad recipe

Table of Content

About Instant Whole Wheat Masala Papad

Ingredients

Methods

Nutrient values

Your grandmas would surely have told you of their younger days when foods like papads were not available in shops and had to be made at home. Their eyes usually mist wistfully at the thought of the fresh and vibrant taste of those homemade treats.

Well, here we show you how to make papad at home – but not the traditional, time-consuming ones. This instant whole wheat flour version is easy to make and can be made quickly by anybody. With a dash of spices, it also has a nice masaledar taste. It uses no soda and does not involve any cumbersome steps like drying.

Once you get the dough right, you can roll the papads and deep-fry them immediately. Jut make sure you roll the papads as thinly as possible and prick them lightly with a fork before frying.

When rolling a portion of the dough, make sure the rest of the dough is kept covered with a damp muslin cloth – otherwise they will become dry and difficult to roll. Now, you can get started with your Instant Whole Wheat Masala Papads and surprise your whole family with the special homemade treat!

You can also make Khichiya Papad at home and serve them as Roasted Khichiya Papad or Fried Khichiya Papad .

Instant Whole Wheat Masala Papad recipe - How to make Instant Whole Wheat Masala Papad

Ingredients

Main Ingredients

3/4 cup whole wheat flour (gehun ka atta)

1/2 cup besan (Bengal gram flour)

1/2 tsp carom seeds (ajwain)

1 tsp ginger-garlic (adrak-lehsun) paste

1/4 tsp turmeric powder (haldi)

1 tsp chilli powder

salt to taste

whole wheat flour (gehun ka atta) for rolling

oil for deep-frying

Method

Combine all the ingredients in a deep bowl and knead into a semi- stiff dough using enough water.
Divide the dough into 20 equal portions.
Roll a portion of the dough into a 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling and prick it lightly using a fork.
Heat the oil in a deep non-stick pan and deep-fry till it turns golden brown in colour from both the sides. Drain on an absorbent paper.
Repeat steps 3 and 4 to make 19 more papads.
Serve immediately or store in an air-tight container. Use as required.