Suji Papad Recipe: Make market like crunchy semolina papad at home, note this is the easiest and quick method

News India Live, Digital Desk: As soon as summer starts, the tradition of making papad, chips and kachri starts in Indian homes. Preservatives and soda are often used in the papad available in the market, but you can make Suji Papad with purity at home. Semolina papads are not only very light and crunchy to eat, but they are also very easy to make. Let us know the step-by-step recipe. Essential Ingredients: Semolina (rava): 1 cup (fine) Water: 7 to 8 cups (7-8 times the amount of semolina) Cumin: 1 teaspoon Chilli flakes (crushed red chilli): half teaspoon (optional) Salt: As per taste (add salt in papad in less quantity as the salt becomes sharp after drying) Papad salt or baking soda: 1 pinch (To make papad more fluffy)Oil: 1 tablespoon (for greasing polythene)Method of preparation (Step-by-Step Recipe)1. Prepare the batter: Add 7-8 cups of water in a large heavy bottomed pan and let it heat. When the water starts boiling lightly, add salt and cumin seeds to it.2. Cook semolina: Now reduce the flame of the gas and keep adding semolina with one hand and keep stirring with a ladle with the other hand so that lumps do not form. Cook the semolina for 10-12 minutes while stirring continuously.3. Check the consistency: When the solution becomes thick and the semolina starts appearing transparent, then add chili flakes and soda in it and mix well. Turn off the gas and leave the solution covered for 5 minutes.4. Spread papad: Spread a clean plastic sheet or polythene in the sun and grease it with some oil. Now take one tablespoon of solution and pour it on polythene and spread it in a light circle. Remember that do not spread the semolina papads too thinly, because after drying they themselves become thin.5. Drying and storing: Let these papads dry thoroughly in strong sunlight for 1-2 days. When they dry completely and become hard, store them in an airtight container. You can store them for a whole year. Special Tips (Pro-Tips) Fine semolina: If you have thick semolina, then grind it once in a mixer to make the papads smoother. Spices: You can also add finely chopped coriander or black pepper powder to it as per your choice. Method of frying: The oil should be very hot while frying the papads. As soon as you add the papad, it should rise up immediately.