Masala papad is a popular North Indian snack made by frying the papad (a thin, crisp bread or wafer made with lentil flour) and topping it usually with a tangy and spicy onion-tomato mix.
It is found on the menu of most Indian restaurants and pubs, and vendors also sell it on the streets.
The topping can also include green chillies, coriander leaves, salt, chaat masala powder, red chilli powder and lime juice.
Ingredients
2 masala papad (use the North Indian papad) 2 drops of ghee 1 onion 1 green chilli 4 tbsp finely chopped tomato (remove the seeds) 2 tbsp finely chopped cucumber 2 tbsp finely chopped carrots (optional) Salt as needed 1/8 tsp chaat masala 1 tsp lemon juice 1 tbsp finely chopped coriander leaves
Method:
1) Microwave the papad for a minute. 2) Spread ½ tsp of oil on the papad before you microwave it. Alternatively, you can deep fry the papad. 3) If you don’t have a microwave oven and don’t want to deep fry, place the papad on a hot tawa and cook it, like how chapati is made, on a medium-low flame. 4) Flip it and cook well on both sides. 5) Place the papad in an airtight container before serving. 6) In a bowl, add finely chopped onions, tomato, cucumber and carrots. 7) Grate the green chilli and add it to the bowl. Grating brings out the flavour of the chillis. 8) Add salt, lemon juice and chaat masala. Mix well. 9) Spread two drops of ghee on the roasted papad. This will hold the topping well. 10) Spread a few tbsp of the topping evenly on the papad. 11) Garnish with coriander leaves. 12) Serve immediately. Otherwise, it will turn soggy.
Notes:
a) You can use red chilli powder instead of green chillis. b) You can add a few pomegranate arils for a sweet and spicy taste. c) If the papad is too big, cut it into four and then roast/fry it. d) Instead of papad, you can use millet khakra (a Gujarati version of tortilla).
Jeyashri Suresh runs the vegetarian food website www.jeyashriskitchen.com
