Gangwal Gol Matol Sada papad 200gm Pack

Papa ke paise gol

Mummy ki Roti Gol

Mera Papad 

Gol Matol

HIGHLIGHTS:

1. Papads are typically served as an accompaniment to a meal in India.
2.  Papad is good appetizer and digestive.
3. Roasted or grilled Papad helps to absorb the fatty material from mouth and throat when consumed at the end of the meal.

KINDS OF PAPAD:

1. Fried Papad: Place in hot oil and fry til crisp and done. Drain on absorbent paper to discard off excess oil.
2. Roasted Papad:  Place on a salamander and roast on both sides till they get tiny brown spots. Alternatively, you can roast Papads on open flame Ensure you use tongs while doing so for
3. Masala Papad: Fried Papad and Roasted Papad can be served plain or topped with a mixture of onions, tomatoes, chaat masala and coriander to be served as Masala Papad.

DIFFERENT USAGE OF PAPAD:

Papad ki Churi Papad ki Kadi, Papad ki Saag, Papad Mangodi i Sabji.

RECIPE:

1. Uniformly mix Gangwal Sada Papad Atta with water to make it dough.
2.  Smear oil to the grinding stone, pound the mixture & mamake 4-5 balls. (add little oil if needed .)The balls should be harder than purl dough. Keep it overnight.
3. Next day, smoothen the dough by taking small pieces in hand and then kneading it by stretching again and again.
4. Roll into a thick rope, cut into small pieces as in making puris (Loi).
5. Apply some oil to the balls and then roll into small or big papads.
6.  Dry them under the hot sun. Store them in airtight container. 
7. Shelf life of properly dried Papad is about 6 months. You can can just roast  deep fry it whenever one wishes to eat.