Suji ke papad | Semolina Papad Recipe


It is a recipe which can be stored for a longer period 

Ingredients for Sooji (Semolina) Papad

  • Semolina - 1 cup
  • Water - 6 cups
  • Cumin seeds - 1 tsp
  • Salt - 1 tsp
  • Oil - 1 tsp
  • Oil - for frying

How to make Sooji (Semolina) Papad

Preheat 6 cups of water in a vessel and add a teaspoon of cumin seeds, a teaspoon of salt, a teaspoon of oil in the water. Add a cup of semolina in intervals to the water while continuously stirring it. Make sure it doesn’t have any lumps in it.

Cook while continuously stirring it on the high flame. Stir while touching the spatula till the bottom of the vessel to avoid it from burning and cook for 7 minutes. Switch off the flame after cooking it.

Grease some plates with the oil and spread the mixture over it using a spatula. After spreading the mixture, place it in the sunlight to dry. After drying it for approximately 2 days, store it in an airtight container and fry to eat whenever required.

To fry them

Preheat oil to fry in a wok and keep the flame on high.  Add the papad to fry on the high flame and press with a holder while frying it to bloat it. Flip and fry until becomes brown from both sides.

The Papad has become brown and it has fried. Drain it out of the wok and place on the plate to serve it. Sprinkle some Chaat Masala over it before serving. Store the dried Papad in an airtight container and consume for 6-7 months.


You can use any variety of semolina. 

The mixture of papad has to be heated. Because it will difficult spreading it once it cools down.

If the mixture is freezing, then add some water to it and heat it.

Suji ke papad | सूजी के पापड़ बनाने का तरीका । Semolina Papad Recipe



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