Ingredients:

  • 1 cup millet flour (Bajra – pearl millet, or any other millet)
  • 2 tbsp rice flour (helps with crispiness)
  • ½ tsp cumin seeds (or ajwain for a twist)
  • ½ tsp black pepper or chili flakes (optional, for spice)
  • Salt to taste
  • Water (as needed)
  • A few drops of oil (for kneading)
  • Ghee or oil (for roasting or frying)
  • Rolling pin and plastic sheet or clean cloth for drying

 

Preparation : 

 

1. Make the Dough:

  • Mix millet flour, rice flour, salt, cumin, and spices in a bowl.
  • Add boiling water gradually and stir with a spoon to form a soft dough.
  • Once cool enough to handle, knead it well with a little oil until smooth and pliable.

2. Roll the Papads:

  • Divide the dough into small lemon-sized balls.
  • Roll each ball into a thin circle using a rolling pin.
  • Use a little millet flour while rolling to prevent sticking.

3. Dry the Papads:

  • Place each rolled papad on a clean cloth or plastic sheet in direct sunlight.
  • Let them sun-dry for 1–2 days until completely dry and crisp.
  • Flip occasionally to ensure even drying.

4. Roast or Fry:

  • Once dried, store in an airtight container.
  • When ready to eat, roast on an open flame with tongs, or deep fry until puffed and crisp.
  • Serve as a side or snack!

 Optional Flavor Variations:

  • Add garlic paste or ground green chili for extra zing.
  • Mix in spinach, beetroot, or carrot puree for colorful and nutritious papads.