The festival of Holi is an important opportunity for colors and sweets for us. The taste of eating papad is unique on this special day. The tradition of eating papad on Holi is quite old in our country. This plain but delicious salt is always done. It has a spicy, spicy, and interesting specialty. It is specially made on a lot of occasions with his friends and family during Holidays. Papad has to sit alone or talk with friends before eating. The taste of the spices applied in it seems even more special with the pomp of Holi. Its taste is rich and it is the best option to eat together.
Special recipe for making potato papad:
Material:
Potatoes - 4 (medium-sized)
Salt - as per taste
Asafoetida - 1/4 teaspoon
Red chili powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Oil - to fry
Method:
First of all, wash the potatoes remove their peel, and wash and dry them.
Then make them great with a baran on Greater or mint in the brain machine.
Now mix salt, asafetida, red chili powder, and coriander powder and mix well.
Now spread this mixture carefully on the papad plate.
Dry them for 2-3 days in sunlight.
Then fry them with a rolling and fry them and cool it out.
Potato papad is ready. Serve them with your choice.
(PC: Freepik)
