Pappad's Basket Recipe

Mix dry ingredients

In a large bowl, whisk together the urad dal flour, chickpea flour, rice flour, salt, baking soda, freshly ground black pepper, cumin seeds and asafoetida until uniformly combined.

Make a pliable dough

Gradually add about half of the hot water to the dry mix while stirring with a spoon. Add the remaining hot water a little at a time, combining until the mixture forms a soft, slightly tacky dough. If needed, add up to another 1–2 tablespoons of water. Knead in the bowl or on a clean surface for 3–4 minutes until smooth and elastic. Drizzle 1 tablespoon oil and knead briefly to incorporate; this improves pliability.

Rest the dough

Cover the dough with a damp cloth and let it rest for 20–30 minutes at room temperature. Resting relaxes the dough and allows the flours to hydrate fully, making it easier to roll very thin.

Divide and roll very thin

Divide the dough into 8 equal portions (for about 8 medium pappads). Keep the remaining portions covered to prevent drying. On a lightly oiled sheet of parchment or a lightly floured board, roll each portion into as thin a circle as possible (aim for 1–1.5 mm). For very thin, even rounds, use a small rolling pin and turn the circle frequently. If the dough resists, let it rest a few minutes and then continue.

Pre-dry the rounds

Brush each rolled round very lightly with oil on both sides to prevent sticking. Place them on clean parchment in a single layer and let them air-dry for 30–60 minutes in a warm, dry place or under a fan until they are no longer tacky to the touch. They should still be flexible but not wet.

Heat the oil

Pour the deep-frying oil into a wide, heavy-bottomed pot to a depth of about 2–3 inches and heat over medium-high heat to 180°C (350°F). If you don't have a thermometer, test by dropping a small scrap of dough — it should sizzle and rise immediately but not brown too fast.

Fry pappads

Working in batches (do not overcrowd), carefully slide one pappad into the hot oil using tongs. It should puff up quickly. Use tongs to press gently so the pappad inflates evenly. Fry for 10–25 seconds per side until crisp and pale golden. Remove with tongs or a slotted spoon and transfer to a wire rack or paper towels to drain. Repeat with remaining pappads.

Shape into baskets

While the pappads are still warm and pliable (immediately after frying), shape them into baskets: drape a warm pappad over an upside-down heatproof small bowl, ramekin, or the handle of a wooden spoon to form a basket shape. Hold for 5–10 seconds until it cools and sets in that shape. Alternatively, press into an inverted muffin tin cup to make uniform baskets. Work quickly because they crisp as they cool.

Prepare finishing oil

Mix the 2 tablespoons oil with the chopped cilantro and chopped green chili (if using). This lightly flavored oil will add aroma and help the seasoning adhere.

Brush and season baskets: Once the pappad baskets are completely cool and crisp, brush both inside and outside lightly with the flavored oil mixture (about 1 teaspoon per basket). Sprinkle a pinch of chaat masala and a little kosher salt evenly inside each basket to taste. If you prefer, add a small amount of finely grated fresh coconut or toasted sesame seeds for extra texture.

Serve or store: Fill the baskets immediately with your choice of appetizers (e.g., spiced potato mixture, chaat, chutney-topped yogurt, or salad) and serve. If not serving right away, store the crisp pappad baskets in an airtight container at room temperature for up to 3 days so they remain crunchy.