Air fryer recipe · Sides
Crispy Papad
Roasted papad with a light, crisp crunch. A quick starter or side.
- 4 minTotal time
- 160°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 265kcal
- 17.1 gprotein
- 40.2 gcarbs
- 3.7 gfat
- 12.6 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- papad4 pieces
- oil1 tsp brushed
- chaat masala1/2 tsp
- black pepper1/4 tsp
Method
Brush lightly with oil
Brush both sides of each papad with just a light film of oil. A thin, even coat helps the papad puff and crisp all over, while too much oil leaves damp patches that stay chewy instead of turning crackly.
Sprinkle seasoning
Sprinkle the chaat masala and black pepper evenly over the papad while the oil is still wet. Seasoning now, before it cooks, lets the spice stick to the surface rather than sliding off once the papad crisps.
Arrange in the basket
Lay the papad flat in a single layer in the basket without overlapping. Papad cooks in seconds, so keeping the pieces flat and separate means they crisp evenly instead of curling and sticking together.
Air fry
Air fry at 160°C for 4 min, watching closely near the end. Papad goes from golden to scorched very quickly, so pull it out the moment it looks crisp and lightly golden all the way across.
