Crispy Papad Anar Recipe (Diwali/Deepavali Snacks)
Add a pop of excitement to your Diwali party with Crispy Papad Anar Recipe! Shaped like Anar, these snacks are sure to ignite the fun!
This is the last dish in our Diwali-Halloween Mashup: East Meets West Food Series! Indian spices meet Western twists.
Watch how to make Crispy Papad Anar:
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Prep Time: 10 min | Cook Time: 50 min | Total Time: 1 hr
Serves: 4 people
Ingredients:
1 tbsp oil
½ cup chopped onion
¼ cup sweet corn
2 tbsp schezwan sauce
Salt to taste
3 boiled potato, grated
A handful of chopped coriander leaves
For the papad:
10 papad
Oil, for brushing
For the noodles:
Water, for cooking noodles
Salt to taste
50g noodles
½ tbsp oil
Instructions:
To make the filling:
Heat a pan, add oil and onion.
Cook until they are slightly golden.
Add sweet corn and cook for a minute.
Add schezwan sauce and salt. Mix well.
Add potato. Mix well.
Turn the flame off and add coriander leaves. Mix well.
To make the papad cone:
Brush oil over papad (both sides).
Break it in half.
Fold and make a cone. Secure it with a toothpick.
Repeat for the rest of the papad.
Transfer to an air fryer.
Cook at 180 C until they are crispy. It may take 10-15 minutes.
To make the crispy noodles:
Boil water in a saucepan. Add salt and noodles.
Cook as per package instructions.
Transfer to a bowl.
Add oil and toss well. Allow it to cool down.
Wrap a stainless steel glass with baking paper.
Place the strands of noodles over it.
Transfer to an air fryer.
Cook at 180 C until they are crispy. It may take 10-15 minutes.
To make the anar:
Remove the toothpick from the papad.
Fill it with potato mixture.
Insert the crispy noodles into the papad cone.
Crispy papad anar is ready to serve!
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Crispy Papad Anar Recipe
Ingredients
- 1 tbsp oil
- ½ cup chopped onion
- ¼ cup sweet corn
- 2 tbsp schezwan sauce
- Salt to taste
- 3 boiled potato grated
- A handful of chopped coriander leaves
For the papad:
- 10 papad
- Oil for brushing
For the noodles:
- Water for cooking noodles
- Salt to taste
- 50 g noodles
- ½ tbsp oil
Instructions
To make the filling:
- Heat a pan, add oil and onion.
- Cook until they are slightly golden.
- Add sweet corn and cook for a minute.
- Add schezwan sauce and salt. Mix well.
- Add potato. Mix well.
- Turn the flame off and add coriander leaves. Mix well.
To make the papad cone:
- Brush oil over papad (both sides).
- Break it in half.
- Fold and make a cone. Secure it with a toothpick.
- Repeat for the rest of the papad.
- Transfer to an air fryer.
- Cook at 180 C until they are crispy. It may take 10-15 minutes.
To make the crispy noodles:
- Boil water in a saucepan. Add salt and noodles.
- Cook as per package instructions.
- Transfer to a bowl.
- Add oil and toss well. Allow it to cool down.
- Wrap a stainless steel glass with baking paper.
- Place the strands of noodles over it.
- Transfer to an air fryer.
- Cook at 180 C until they are crispy. It may take 10-15 minutes.
To make the anar:
- Remove the toothpick from the papad.
- Fill it with potato mixture.
- Insert the crispy noodles into the papad cone.
- Crispy papad anar is ready to serve!
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
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