• 2 large Potatoes
• 1 cup Rice flour
• 1 cup Wheat flakes
• 1/2 tsp baking soda
• 1 tbsp oil
• Salt to taste
- Boil, peel and mash potatoes very fine. Cover and keep aside.
- Crush wheat flakes coarsely and keep aside.
- Place 2 cups water to boil and add salt and soda.
- Put flour over water, cover and simmer for 2-3 minutes.
- Take off fire and mix dough into water with wooden ladle handle or heatproof handle of churner.
- When mixed smoothly, take into a large plate.
- Add hot mashed potatoes and oil.
- Mix very well to form a smooth dough.
- Steam dough over boiling water in a covered container for 4-5 minutes.
- Take off fire and knead well after it is cooled.
- Take small lumps of dough and roll like thin chapatis using oil or flour for dusting.
- Sprinkle crushed wheat flakes and press gently to embed in them.
- Dry in direct sunlight till brittle.
- Flip sides once in between.
- Store in airtight jar.
- When required, rub a little oil on both sides of raw papadum.
- Microwave on high for 2 minutes or till puffed.
- Serve as a snack or accompaniment to a meal or with tea.
Recipe courtesy of Saroj Kering