Preparation time: 30 min + 2 days to dry
Cooking time: 5 min
Serves: 10 no

Ingredients: (measuring cup used = 240ml)

1. 1/2 kg sweet potato
2. 1/2 tsp red chili powder
3. 1/2 tsp jeera / cumin seeds
4. A big pinch of asafoetida
5. 2 tsp cooking oil
6. Salt as per your taste
7. 2 small polythene sheets
8. 1 big polythene sheet or cotton cloth

Instructions for making Sweet potato papad:

1. Wash and cut the sweet potatoes. Cook the sweet potatoes in a pressure cooker by adding required water and salt. Once they are cooked, peel them and divide them into 2 portions. To any one portion add red chilly powder, cumin seeds and asafoetida.
2. Now either grind them or smash them well without adding water. Next grease your palms with oil and make lemon sized balls.
3. Take a small polythene sheet, grease it with oil, place a ball and cover it with another small polythene sheet, which is also greased. Now press it using a flat vessel or roll it using rolling pin. Carefully remove the top sheet.
4. Flip the pressed papad on a big polythene sheet and takeout the small polythene sheet carefully. Continue and finish pressing all the papads. Keep them out for drying under the sun. After 3-4 hours flip the papads carefully. Allow papads to dry in the sun for 1 - 2 days. Fry them in oil or in the oven. Frying might take little extra time compared to ordinary papads. Serve them once they are cool because hot papads will not be crispy.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.