Make fryums/ papads while the sun shines. It’s the month of March and we bid adieu to winters and welcome the bright summers. The season of mangoes, papads, pickles is here. I still remember as a kid following my mom to the terrace where she used to make variety of papads and fryums. My little helpless hands and eyes made me stand by her but the memories are rock solid in my mind and I have taken up the legacy of making papads and fryums for my family. Big canisters of papads and fryums where stored for the entire year. But now a days people rarely take effort and make them at home. But making them at home is always tasty , healthy and a great form of exercise as well. To top it, its unconditional love for an entire year and traditions passed on from generation to generation. These fryums are super easy to make. So let’s get started.

Ingredients

Rice flour – 1 cup

Water – 2 cups

Salt – 1.5 tsp or as per taste

Green chilies – 3 no’s

Hing or asafoetida 1 tsp

Method

1. In a pan boil 2 cups of water by adding salt, hing and green chilly paste. When the water boils well reduce the flame and add the rice flour. Mix continuously without forming lumps. Once every thing is mixed well close the pan with a lid and allow to cook on a slow flame for 5-7 minutes.

2. Switch of the flame and mix well. Grease some oil in your chakli maker and add this mixture when it’s warm. Do not allow it to cool else it would be too hard to make the fryums. Lay a plastic sheet or dupatta and form shapes as desired. Allow it to dry completely.

3. Store in a dry air tight container or in plastic covers. Fry as and when required and enjoy.