Masala Papad

 

 

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

RECIPE TYPE: starter

CUISINE: north indian

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2 to 3 large urad dal papads or 4 to 6 medium sized urad dal papads
• 1 medium onion, finely chopped or ½ cup finely chopped onion
• 1 medium tomato, finely chopped or ½ cup finely chopped tomatoes
• 2 tbsp chopped coriander/dhania
• 1 tsp lime or lemon juice or add as requried
• ½ tsp red chili powder or 1 or 2 green chilies, finely chopped
• 1 tsp roasted cumin powder/bhuna jeera powder (optional)
• 1 tsp chaat masala or add as required
• salt as required
• enough oil for shallow frying papads

1. take all the ingredients for the masala toppings in a bowl – finely chopped onions, tomatoes, red chili powder, roasted cumin powder, chaat masala powder and salt. do add less salt as chaat masala already has black salt in it.

2. add lime juice.

3. mix well. check the taste and add more salt or any of the spice powders or lime juice if required. make this masala filling just before you fry the papads.

4. take the papads. you can take large papads or medium ones.

5. since this papad was large, i just broke it into 4 pieces. you can keep the papads intact if you prefer.

6. heat oil for shallow frying in a pan and slid the papad into the hot oil.

7. fry for some seconds till the papad is crisp. no need to brown the papads.

8. with a slotted spoon or with tongs remove the papad and drain the oil.

9. place the fried papads on a paper kitchen towel so that excess oil is absorbed. you can also turn the fried papads once oil is absorbed from one side. if you plan to serve the masala papads later, then store the fried papads in an air tight container. they will remain crisp.

10. spoon the masala filling on the fried papads.

11. sprinkle chopped coriander leaves.

12. serve masala papad immediately or else they turn soggy.