Simple sweet potato papad | Genasina happala
Nothing makes summer complete like this sweet potato papad recipe. This is crispy and flaky deep fried condiment a delicious accompaniment to South Indian meal. Its vegan and glutenfree snack recipe
Servings: 18 medium papad
Equipment
- Pressure cooker
- Mixer grinder
- Kadhai or deep pan
Ingredients
- Sweet potato or sihi genasu – 500g
- Black pepper powder – ½ tsp
- Ajwain or carom seeds powder – ½ tsp
- Turmeric powder – ¼ tsp
- Salt as per taste
- Oil – 2 tbsp
- Oil for frying.
- Water for cooking
Instructions
- To make these papad, wash sweet potatoes well to clean any mud on them. Rinse thoroughly before cooking it further.
- Cut the sweet potatoes into small pieces. Add enough water to cover the sweet potatoes. Pressure cook the sweet potato pieces until they are soft (may be three whistles).
- Throw away the water and cool the cooked sweet potato pieces. Peel the skin of potatoes and keep this aside.
- Spices like black pepper powder, carom seeds powder and turmeric powder is added for flavors. Grind into fine paste.
- Add a spoon of oil when grinding the sweet potato pieces. This prevents the dough from stickling to the sides of mixer jar.
- Make a fine paste of sweet potato dough mixture. Do not leave any pieces of sweet potato, otherwise this will make pressing dough difficult.
- Make small balls of dough with greased hands. I have made small sized papads, if your family likes bigger ones, then prepare big ones.
- Keep all the dough balls ready and press these balls into papad.
- Take two parchment papers, place a papad dough ball and keep one more parchment paper on top of this and press using small plate or bowl.
- Press all papad in same way, place these carefully on a cloth or thick plastic sheet.
- Place all papad for sun drying on the cloth for 2 to 3 days. Dry sweet potato papad completely before storing them else they spoil due to fungal growth.
- After 3 days of sun drying, papad is dried and ready for deep frying.
- Heat oil in a deep fry pan. Drop a small piece of papad and check the hotness of oil.
- Oil should be hot before frying the papad. Deep fry papad on medium heat and crispy tasty sweet potato papad or sihi genasina happala is ready to be served.
Video
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Notes
Choose sweet potatoes which are good quality ones without holes or dark patches. While selecting sweet potatoes, choose ones which are uniform and well developed.
Use fresh spice powder for making the papad. They should not be stale or old. This gives nice aroma and flavors to papad.
Peel the skin of sweet potato properly and grind into fine paste otherwise any lumps will become messy while pressing papad.
While sun drying, do not overlap the papads, it should be dried separately.
When frying, do not crowd the papad instead fry one at a time.
Do not fry for long time, they will darken very soon as this is flourless and vegetable based papad.
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