Let us make “Makka Ke Papad” in the traditional way as made in Rajasthan. It is very tasty and crunchy. We are making these Makka ke Papads with traditional style using a wood stove, which you normally find in Indian villages.
Makka Ke Papad is a Rajasthani traditional recipe made usually in winters.
Makka ka Papad [Recipe]
Makka Ke Papad is a Rajasthani traditional recipe made usually in winters. We are making these Makka ke Papads with traditional style using a wood stove.★★★★✰
(Rating: 4.8 from
Prep time ⏲
Cook time ⏲
Total time ⏲
Nutrition Info 📜
Serving size 🍕
For Makka ka Papad
Corn flour, 2 kg
Red Chilli Powder, 4 teaspoons
Alkaline Salt, to taste
Salt, to taste
Cumin seeds, 2 tsp
Carom Seeds,2 teaspoons
For making Makka ka Papad
First, we will sieve some corn flour. Then, we will put 3 liters of water on the stove to heat it in a pot and allow it to boil.
After that add alkaline salt, chilli, salt, carom seeds, cumin and a spoon of oil. Let it boil again.
Then slowly add maize flour to it, and after whisking it, we will cook on a low flame for about an hour, stirring it twice in between.
Finally we will stir it for 5-7 minutes and then take it down from the stove. Our dough is ready to make papad.
Now we will take the dough mixture out little by little on a plastic sheet and after making the shape of the dough.
Make a small papad by applying plastic on both the sides and remove them slowly and dry them on the cloth.
Let it dry in sunlight for 2 days.
Your papad is ready to eat. You can store these papads for one year. And when you feel like you can fry and roast them.
NOTES AND TIPS:
Slowly mix the flour in the hot water so that the lumps do not occur.
Because the papad is salty, add less salt, so that the papad does not become very salty.
Author:Leela Recipe Source Link:https://www.leelasrecipes.com/makka-ka-papad/ Date Published: 2021-01-29 If this recipe helped you, then please spread the word by sharing and subscribing to us on YouTube to get more such Recipe
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