Crispy Nagli Papad Recipe: A Traditional Indian Snack

Nagli papad, a traditional Indian snack, offers a delightful crunch and unique flavor profile distinct from the more common rice or lentil papads. Made from nagli (ragi) flour, this papad boasts a subtly nutty taste and a satisfyingly crisp texture. Unlike many commercially available papads, homemade nagli papad allows you to control the ingredients, ensuring a healthier and more flavorful snack. Its naturally gluten-free nature makes it a suitable option for those with dietary restrictions, while its rich nutritional value adds a healthy twist to your snacking habits. This ancient grain provides a good source of fiber and essential minerals.

This recipe will guide you through the simple yet rewarding process of making crispy, delicious nagli papads from scratch. From preparing the batter to achieving that perfect crispiness, follow these easy-to-follow steps to create a batch of homemade nagli papad that your family and friends will adore. Prepare to embark on a culinary journey that blends tradition with modern convenience.

Tools Needed

  • Pan
  • Sieve (semolina sieve)
  • Saree (or cloth)
  • Plate
  • Grinding tools
  • Pot
  • Spoon

Ingredients

  • Nagli (finger millet): 30 kg
  • Water
  • Cumin seeds: 2 pans
  • Sesame seeds
  • Asafoetida
  • Salt: to taste
  • Papad salt
  • Rice

Step-by-Step Instructions

Step 1. Preparing the Nagli Flour

  • Clean the nagli by washing it with 3-4 changes of water to remove dirt. Let it soak for 3-4 days, washing it daily with 3-4 changes of water until the water runs clear.
  • After soaking, wash the nagli again with 1-2 changes of water. Then, spread it out on a cloth to dry in the shade.
  • Sieve the dried nagli using a semolina sieve, then a finer sieve made from a saree tied to a plate. This separates the fine flour from the bran.
  • Mix the fine nagli flour with rice and grind it.
Clean the nagli by washing it with 3-4 changes of water to remove dirt. Let it soak for 3-4 days, washing it daily with 3-4 changes of water until the water runs clear.After soaking, wash the nagli again with 1-2 changes of water. Then, spread it out on a cloth to dry in the shade.Mix the fine nagli flour with rice and grind it.
Preparing the Nagli Flour

Step 2. Cooking and Preparing the Dough

  • In a pot, heat water and add spices (cumin seeds, sesame seeds, asafoetida, salt, papad salt) once it boils. Add the flour gradually, stirring constantly to prevent lumps.
  • Cook the dough for 20-25 minutes until well-cooked, then knead it until soft, smooth, and not sticky.
  • Steam the dough for 10-15 minutes. Let it cool down to a manageable temperature.
Cook the flour: In a pot, heat water and add spices (cumin seeds, sesame seeds, asafoetida, salt, papad salt) once it boils. Add the flour gradually, stirring constantly to prevent lumps.Cook the dough for 20-25 minutes until well-cooked, then knead it until soft, smooth, and not sticky.Steam the dough for 10-15 minutes. Let it cool down to a manageable temperature.
Cooking and Preparing the Dough

Step 3. Shaping the Papads

  • Roll out the papads using a spoon to form round shapes on a plastic sheet. Then press another plastic sheet over the top to make uniform thickness.
Roll out the papads using a spoon to form round shapes on a plastic sheet. Then press another plastic sheet over the top to make uniform thickness.
Shaping the Papads

Step 4. Drying and Crispifying

  • Dry the papads in the sun for a better color and crispness.
Dry the papads in the sun for a better color and crispness.
Drying and Crispifying

Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas

Tips

  • Drying nagli in the shade results in a thicker, possibly spotty papad. Sun-drying gives a better color.
  • Always sift the flour to prevent lumps in the dough.
  • Use hot water when adding extra liquid to the dough to prevent cracking.
  • Avoid using too much oil when making the papads; it can affect the taste and smell.

Nutrition

  • Calories: Insufficient data to calculate
  • Fat: Insufficient data to calculateg
  • Carbs: Insufficient data to calculateg
  • Protein: Insufficient data to calculateg

FAQs

1. Can I use other types of flour instead of Nagli flour?

While Nagli flour gives the papad its unique flavor and nutritional value, you can experiment with a blend of other flours like rice flour or chickpea flour. However, the final texture and taste might differ.

2. How can I ensure my papads get perfectly crispy?

The key is low and slow drying followed by a medium-high heat frying. Ensure your papads are completely dry before frying to prevent them from becoming soggy. Don't overcrowd the pan while frying.


Making nagli papad at home is a rewarding experience, allowing you to savor the authentic taste and crunchy texture of this traditional Indian snack. This recipe empowers you to create a healthy and delicious treat, perfect for sharing with loved ones or enjoying as a satisfying standalone snack. So, gather your ingredients and embark on this culinary adventure – your crispy, homemade nagli papads await!