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) | |
| Onion | 1⁄4 Medium, finely chopped | |
| Tomato | 1⁄2 Medium, deseeded and chopped | |
| Cilantro | 5 , finely chopped | |
| Green chili | 1 , deseeded and chopped | |
| Lemon juice/Lime juice | 1⁄2 Teaspoon | |
| Chat masala | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Red chili powder | To Taste |
Directions
MAKING
1 Over the flame or in the microwave, roast the papads (aprox. 1 min. per papad, cooked individually)
2 Let them stand for a couple of minutes 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 Finish by sprinkling the chat masala.
SERVING
6 Serve immediately.
1 Over the flame or in the microwave, roast the papads (aprox. 1 min. per papad, cooked individually)
2 Let them stand for a couple of minutes 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 Finish by sprinkling the chat masala.
SERVING
6 Serve immediately.
Editors Review
Masala papad is very unique to Indian cuisine. I can bet, there is no similar dish on earth that tastes like a masala papad. It’s a very popular Indian appetizer served in restaurants mostly in the northern part of India. I never forget to order it whenever I am eating out. It can also be enjoyed as munchies with alcoholic drinks, my husband like to pair them with his drinks. I usually deep fry the papad instead of roasting as the oil helps in preventing the papad from becoming soggy after addition of vegetComments
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
Hyde Ray says :
Thanks for posting the video. won't you burn ur hand? you look like expert cook. I like the microwave way though. This should go in Semi-home made group.
Here is another recipe.
Masala Papad
submitted by Vibs at ifood.tv
Posted on: 7 August 2007 - 7:09pm
Chef
