Last Updated on 2 months by Neha Deshmukh

Authentic Rice Papad Recipe – Thai Chili & Cumin Flavored

Introduction

Oh, papads! These crispy, flavorful delights are such a huge part of Indian meals, aren’t they? I remember my grandmother always having a huge stack ready, and the sound of them puffing up in hot oil is pure nostalgia. Today, I’m sharing my go-to recipe for authentic rice papads, infused with the vibrant kick of Thai green chilies and the warm earthiness of cumin. It takes a little patience, especially with the sun-drying, but trust me – the results are so worth it. You’ll be enjoying these with rice and your favorite curry in no time!

Why You’ll Love This Recipe

This recipe isn’t just about making papads; it’s about connecting with a tradition. It’s about the satisfaction of creating something delicious from scratch. Plus, homemade papads taste a million times better than store-bought ones! They’re naturally gluten-free, and you get to control the spice level. And honestly, there’s something incredibly rewarding about seeing those little discs puff up perfectly.

Ingredients

Here’s what you’ll need to make these amazing papads:

• 2 cups Par Boiled Rice (Soaked for 2 hours) – about 300g
• 3 Thai Green chilies – adjust to your spice preference
• 1 teaspoon Salt or to taste – about 6g
• ?? tablespoon cumin seeds – about 7g (I like a generous tablespoon, but adjust to your liking!)
• 10 cups Water (can increase up to 12 cups) – about 2.4 liters
• ?? cup oil (for frying) – about 240ml

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Parboiled Rice: Importance of Quality & Soak Time

Using good quality parboiled rice is key. It gives the papads the right texture. Don’t skip the 2-hour soak! This softens the rice, making it easier to grind into a smooth paste.

Thai Green Chilies: Heat Level & Regional Variations

Thai green chilies pack a punch! If you’re sensitive to spice, start with fewer and taste as you go. You can also substitute with other green chilies, but the flavor profile will change slightly. My friend uses serrano peppers sometimes, and it’s still delicious.

Cumin Seeds: Roasting for Enhanced Flavor

For a deeper, more aromatic flavor, lightly roast the cumin seeds in a dry pan for a minute or two before adding them to the batter. Watch them carefully – they burn easily!

The Role of Sunlight in Drying

Sunlight is essential for proper drying. It not only removes moisture but also helps develop the papad’s characteristic crispness. Patience is key here!

Oil for Frying: Choosing the Right Oil for Crispy Papads

I prefer using groundnut oil (peanut oil) for frying papads because of its high smoke point and neutral flavor. Sunflower oil or vegetable oil also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

First, soak the parboiled rice in water for at least 2 hours. This is a crucial step, so don’t rush it.

Drain the soaked rice and grind it with the Thai green chilies and 8 cups of water into a really smooth paste. A high-powered blender works best here.

Let the batter rest overnight. This allows the flavors to meld and the rice to fully break down.

The next day, transfer the batter to a thick-bottomed pan. Add the salt, cumin seeds, and the remaining water (you can add up to 12 cups if needed).

Cook on low heat for 25-30 minutes, stirring constantly to prevent sticking and ensure a lump-free porridge. It should thicken nicely.

Spread a clean cheesecloth (muslin cloth) in direct sunlight. Drop 1-tablespoon portions of the cooked batter onto the cloth, spacing them about 1 inch (2.5cm) apart.

Sun-dry for 1-2 days, until the papads are fully dry and firm to the touch. Flip the cloth occasionally to ensure even drying.

After the first day, gently sprinkle water on the non-batter side of the cloth, wait 5 minutes, and carefully peel off the dried rice discs. Sun-dry them again for 2-3 more days until they are perfectly crisp.

Store the completely dried papads in an airtight container. They’ll stay fresh for up to a year!

When you’re ready to enjoy, heat oil in a pan over medium heat. Fry the papads for 1-2 minutes per side, until they puff up and turn golden brown. Serve immediately with rice, dal, or your favorite curry.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Batter Consistency

The batter should be smooth and flowing, like a thick porridge. If it’s too thick, add a little more water. If it’s too thin, cook it for a bit longer.

Ensuring Thorough Drying to Prevent Spoilage

This is the most important step! If the papads aren’t completely dry, they’ll spoil quickly. Make sure they are firm to the touch and snap easily.

Frying Techniques for Puffed Papads

Don’t overcrowd the pan when frying. Fry 2-3 papads at a time. Press down gently on the papad with a slotted spoon to help it puff up.

Troubleshooting: Papads Not Puffing Up

If your papads aren’t puffing up, it usually means they weren’t dried thoroughly enough. You can try frying them again, but they might not puff up perfectly.

Variations

Let’s get creative!

Spice Level: Adjusting the Number of Thai Green Chilies

I love a good kick, but you can easily adjust the spice level by using fewer or more Thai green chilies.

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

Yes, these papads are naturally gluten-free.

Festival Adaptations: Serving During Special Occasions

We always make a big batch of papads for Diwali and other festivals. They’re a festive snack that everyone enjoys.

Regional Variations: Exploring Different Spice Blends

My aunt adds a pinch of asafoetida (hing) to the batter for a unique flavor. You can also experiment with other spices like turmeric or red chili powder.

Serving Suggestions

These papads are incredibly versatile!

• Serve them as an appetizer with chutney.
• Enjoy them as a side dish with rice and curry.
• Crush them up and sprinkle them over salads or yogurt.
• Pack them as a snack for picnics or road trips.

Storage Instructions

Store completely dried papads in an airtight container in a cool, dry place. They’ll stay fresh for up to a year.

FAQs

Let’s answer some common questions:

What is the best type of rice to use for papads?

Parboiled rice is the best choice. It has the right texture and holds its shape well.

Can I use a dehydrator instead of sun-drying the papads?

Yes, you can! Set your dehydrator to a low temperature (around 50-60°C) and dry the papads for 8-12 hours, or until they are completely dry.

How can I tell if the papads are completely dry?

They should be firm to the touch and snap easily when broken. There should be no soft spots.

What happens if the papads absorb moisture after drying?

They’ll become soft and won’t puff up properly when fried. You’ll need to re-dry them.

Can I add other spices to the batter, like turmeric or asafoetida?

Absolutely! Feel free to experiment with different spices to create your own unique flavor combinations.