6 Types Of Unusual Papads That Will Add That Crunchy Magic To Your Meals

6 Types Of Unusual Papads That Will Add That Crunchy Magic To Your Meals

Crispy, crunchy and tasty! No Indian meal is complete without hot piping papads! Roasted or fried, papads are a must in your thalis. Pair them with some sweet chutneys, zing them up with tangy pickles or dip them in a chilled bowl of aamras – let’s look at 6 types of crispy papads that you must try during summer!

Poha Papad

Poha/flattened rice crispy papads, are a traditional Konkan delicacy. They are one of the simplest snack recipes that can be made at any time of year. These sun-dried papads are completely vegan and gluten free, plus they require no preservatives!

Toss in some green chilies, coriander/mint leaves, and red chilies in the papad batter and fry them hot when completely dried. Pair them with some sweet n tangy tomato chutney and you are good to go!

Nachni/Ragi Papad

Crispy, healthy and nutritious! Ragi/nachni papads are quite famous in Maharashtrian households.Store them in batches and pair them with pickles, chutneys or have them on their own! They are not only rich in calcium and iron, but are also tasty and very easy to make.

Rice Kurdai

Another traditional Maharashtrian recipe that need to be in your thalis! Moreover, rice kurdai/chawal kachri require only 3 major ingredients to make and are a delight to munch on! Super crisp and delectable, they are usually prepared during summers and are served hot alongside a fresh bowl of aamras.

Garlic Papad

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Garlic papad/Lahsun Papad is a traditional Indian snack that complements any Indian meal like none other. Their true essence lies in the heavenly combination of black gram, garlic, spices and other condiments. Store them in an airtight container and fry/roast according to your preference. In brief, these papads are a delicious way of infusing the aromatic garlic flavor in your palate!

Kerala Pappadam

Kerala pappadam is a South-Indian delicacy that is usually served with rice. Likewise, these are an important item of the Sadya/Onasadhya.These sun-dried round discs are enjoyed across every South Indian household and are quite known for their crispiness and unique texture.

Furthermore, pair them with some dal/lentil curry, ghee, and rice and experience a burst of flavors in your mouth!

Sabudana Papad

Sago/Tapioca Pearl/Sabudana papads are one of the most interesting papads that are generally made across India. In fact, they are a great side dish with the right amount of crispiness. Not to mention that they are one of the best snacks when it comes to selecting fasting options!

So, when are you enjoying these yummy variants of piping hot papads next?

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Mango phirni

Ingredients required
Rice 100 gm (raw)
Ripe Mango 2-3 nos. (1 cup pulp)
Full fat milk 1 litre
Sugar 100 gm or as per taste
Elaichi powder a pinch
Almonds (chopped) 1 tbsp
Cashew nuts (chopped) 1 tbsp
Pistachios (chopped) 1 tbsp
Salt a pinch
For garnish
Ripe mango slices
Fresh mint sprigs

How to make Mango Phirni:
Wash the rice a couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
Cut the mangoes and remove the flesh and transfer them to the grinding jar to make a puree.
Once the rice is completely dried, transfer to a mixer grinder and grind to a coarse texture, make sure not to grind too much. Further, soak the grounded rice in milk, take 200 ml milk from the 1 litre, and keep the remaining 800 ml milk for making the phirni.
Set a heavy bottom vessel on medium heat, add the remaining 800 ml of full-fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, and cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
Once the phirni starts to thicken, lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the mango puree, and chopped nuts and stir well.
Taste for the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium-low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
Finish with a pinch of salt and stir well.
Transfer immediately in a sakora/kullhad to set, make sure the phirni is warm enough while setting in the sakora/kullhad.
Set in the fridge for a minimum of 3-4 hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and a few fresh mint leaves.

Story of Filter Kaapi

Whether you are a coffee person or not, you cannot ignore its aromatic fragrance. Filter coffee, or filter kaapi, is a potent concoction that feels extremely pleasant to smell and sip.

Baba Budan, a Muslim saint from Chikmagalur, is believed to have smuggled seven coffee beans from Yemen. He then successfully planted Arabica coffee in the Chandragiri Hills of Chikmagalur, Karnataka, where the production of coffee began to flourish.

In the 19th century, the British marketed this coffee, and its popularity saw a sharp surge in the South. Within the century, brewing filter coffee became an everyday practice in South Indian households.

Coffee was still a rarity in the country’s northern half. During mid 20th century, the establishment of the famous Indian Coffee House bridged this divide.

Generations have been raised on espressos and lattes, but we believe the Indian filter coffee is equally glorious and here to stay for many generations.