Fried Papad
The diabolical texture of beer doesn't stop! Bean senbei fried in oil to explode the aroma
Description
Commercial dried Papad (ultra-thin lentil dough) briefly deep-fried in generous oil instead of direct roasting. Richer than roasted Papad, with standout crispy texture.
Restaurants serving Fried Papad
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Papad(Commercial dried lentil dough)
- Frying oil
Instructions
- Heat generous vegetable oil in a pan to medium temp.
- Drop commercial dried Papad one by one into oil. Instantly sizzles, puffs to double size, and warps.
- Pull out quickly with tongs in just 1-
- seconds, drain oil firmly with paper towels, serve while hot (*Beware: over-frying quickly burns and turns it bitter).
Learn more Spice, substitutes, tips
Key spices
Savory bean smell and frying oil richness
Substitutes at Japanese supermarkets
Dumpling wrappers (bare-fry and sprinkle salt/cumin)
Pairing
Cold beer、Masala Chai
Trivia
[Hardcore] Direct roasting (Roasted Papad) is common at home, but restaurants/Dhabas often serve rich Fried Papad. Topping it with spicy veg elevates it to 'Masala Papad'.
Eating tips & etiquette
[Unique Eating] Crush finely, mix into onion and tomato Kachumber (salad), eating it like crispy croutons!
Allergen
None