Chatpata Aam Papad
Added to 8 cookbooks
This recipe has been viewed 37435 times
Can be preserved.childern love it.
- Boil the kairies with skin.
- Remove the skin and cut into pieces discarding the seed.
- Grind it in mixie and pass through a sieve.
- Take the pulp and blend in a blender with and a little bit of salt.
- Add rock salt, cumin powder, chaat masala (if using) and mix well.
- Cook on low heat stirring constantly.
- Now take a greased plastic sheet and spread the pulp on to it evenly.
- Keep this on a mat and dry it out in the hot sun.
- When the top is dried, turn and dry some more till no moisture is left.
- Remove from the sheets and preserve in a container.
This recipe was contributed by Suman_001 on 10 Oct 2005
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