Forget Potato Chips This Homemade Besan Papad is the Star of My Holi Menu:

Holi is just around the corner, and if your house is anything like mine, the kitchen is probably already filled with the smell of fried snacks and sweets. Most of us go for the classic potato chips or sabudana papads, but let’s be honest finding enough sunlight and space to dry them can be a real headache, especially if you live in an apartment.

That’s why I’m obsessed with this Besan Papad recipe. Not only is it incredibly chatpata (spicy and tangy), but you also don't need a single ray of sunlight to make them. In fact, keeping them in the sun for too long might actually ruin them!

What You’ll Need:

Gram Flour (Besan): 250 grams (sifted)

Black Peppercorns: 20-25 (coarsely crushed—don’t use fine powder or your papads will turn black!)

Cumin Seeds (Jeera): ¼ teaspoon (crushed)

Asafoetida (Hing): A pinch

Salt: To taste

Baking Soda: ¼ teaspoon

Oil: 2 tablespoons

Water: About half a cup

How to Make It (Step-by-Step):

The Flavored Water: Start by heating the water. Add your salt and baking soda. Once it comes to a boil, stir in the hing and crushed cumin. Turn off the heat and let this water cool down completely.

Prep the Besan: Take your sifted besan in a large mixing bowl and add the coarsely crushed black pepper. Add two tablespoons of oil to the water you prepared.

Knead the Dough: Slowly add the cooled water to the besan. You want a very stiff dough. If it feels too sticky, you can add an extra spoonful of besan. Once it’s all together, grease your hands with a bit of oil and knead it until it's smooth and pliable.

The Rolling Part: Divide the dough into small, equal-sized balls (loiyan). Keep them covered so they don’t dry out. Dust your rolling surface with a little bit of dry flour (maida works best for a smooth finish) and roll them out as thin as possible.

The Drying Secret: Forget the terrace! Just spread these out on a clean plastic sheet or cloth inside your house in a warm, airy spot. If you must put them in the sun, do it for no more than 15-20 minutes, otherwise, they’ll curl up and crack.

Store & Enjoy: Once they feel dry and crisp, stack them up and wrap them in a plastic bag or an airtight container.

When the guests arrive on Holi, just fry them up for a few seconds, or if you’re being health-conscious, pop them in an air fryer or microwave. They come out perfectly crispy every time!