• Can you fry papad in air fryer? You absolutely can and safely with a slight tweak. Here's how:

Air Fryer Method

• Start by preheating your air fryer to 360F or 180C for about 5 minutes.
• Once you have preheated the air fryer, each papad will get done in 2-3 minutes depending upon the size of your papad.
• In this recipe, I have used the 6" larger size moong dal papad.
• Lightly brush each papad with oil (this is optional but helps in getting them super crispy). This is for a close to fried appearance and taste.
• Lay the papads in a single layer, ensuring they don’t overlap. If you have the small round ones, you can place 2 at one time or else just one.
• I don't place the papad on top of the air fryer basket but in the bottom cavity.
• This helps prevent the papad from flying up to the heating element and getting burnt.
• It also gets cooked evenly without any burning.
• Air fry for about 2-3 minutes each. Start checking after 1 minute of cooking time.
• They go from perfectly fried to overdone very quickly.
• Carefully take them out and serve. Also remember that they will continue to crisp up after taking them out.
• They are very hot to handle. Use tongs.
• Your air fryer papad is ready.
• Here is the non-oil version. Both are crispy. This one is less golden brown and tastes like the roasted stove top version.

Stove Top Method

• If you have a gas burner, then hold a papad using tongs.
• On a low flame, cook it on both sides till it is perfectly roasted.

Fried Papad

• For frying papads, heat oil in a pan or kadhai. When oil is medium hot, carefully place a papad inside taking care not to burn your fingers.
• It takes about a minute or two to be fried. Flip and cook evenly.
• Take it out of oil in a slotted spoon to remove excess oil.
• Serve hot.

How to Make Masala Papad

• Air fry or stove-top cook the papad as mentioned above.
• Finely chop 1 onion, 1 tomato, 1 or 2 green chilies as per taste, and 1 tbsp. cilantro leaves finely.
• Mix them well.
• Also add 1 tsp. chaat masala, salt, ½ tsp. cayenne (optional) and some lemon juice.
• Add the above to the finely chopped veggies and mix well.
• Lay the cooked papad on a plate. Sprinkle the chopped mixture generously.
• Serve immediately to enjoy the crunch with the freshness of the toppings. Do not store as masala papad will get soggy.