Appetizing Masala Papad Recipe Video
Hetal and Anuja show you how to make Masala Papad, a delightful and colorful Indian appetizer. Though papad is generally eaten as an accompaniment to the main course, the masala papad can be eaten by itself with it’s rich flavor and beautiful presentation.
Warning! - these can be very addictive, so make plenty!
Ingredients
Papads – 2, any flavor
Onions – ¼ medium, finely chopped
Tomato – ½ medium, deseeded and finely chopped
Cilantro – 5 springs, finely chopped
Green Chili – 1 or to taste – deseeded and finely chopped, optional
Lemon/Lime Juice – ½ tsp
Chat Masala – ½ tsp
Salt – to taste
Red Chili Powder – to taste, optional
Directions
1. Roast the Papads on the flame or in the microwave (aprox. 1 min. per Papad, cooked individually)
2. Let them stand for a couple of minutes and cool down to get crisp.
3. In a bowl mix - Onions, Tomatoes, Cilantro, Green Chili, Lemon/Lime Juice, Salt and Red Chili Powder.
4. Sprinkle mixture on the Papads.
5. Last sprinkle the Chat Masala and serve immediately.
6. Serves 2
2. Let them stand for a couple of minutes and cool down to get crisp.
3. In a bowl mix - Onions, Tomatoes, Cilantro, Green Chili, Lemon/Lime Juice, Salt and Red Chili Powder.
4. Sprinkle mixture on the Papads.
5. Last sprinkle the Chat Masala and serve immediately.
6. Serves 2
Comments
Comments: 4 |
Add a Comment
sukace says :
Try making this with fried papads (though it will be oiled) and mixing the hot tomato sauce. Also putting the mixture on papad more generously.
Kumar
Posted on: 25 February 2008 - 1:03am
shantihhh says :
I do these in the open flame all the time but use tongs. This is the perfect flavourful healthy snack! Low calories and no fat! I'd add more cjiles for sure like you!
Posted on: 13 August 2007 - 6:25pm
showmethecurry says :
Thanks Hyde.
It looks hard, but there is a trick involved. You place 1/2 of the papad on the flame and the other 1/2 outside the heat. This way, when one side starts to cook, you can safely turn it around without burning your fingers. It still may require some practice.
A funny side story...in the olden days in India, prospective grooms used to "test" their would-be bride's cooking skills by asking them to roast a papad. If the papad came out perfectly (without being burnt), they passed the test! Aren't you glad we don't live in those times? :)
Co-Hosts:
Hetal and Anuja
ShowMeTheCurry.com
Posted on: 8 August 2007 - 12:48am
