Chefstoppe || masala papad

Prep Time

5 mins
Cook Time

10 mins
Serving
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Ingredients

Grocery List

2-3 large urad dal papads or 4 to 6 medium sized urad dal pa

1 medium onion, finely chopped or 1/2 cup finely chopped on

1 medium tomato, finely chopped or 1/2 cup finely chopped t

2 tablespoon chopped coriander leaves (cilantro leaves)

1 teaspoon lime or lemon juice or add as requried

1/2 teaspoon red chili powder or 1 or 2 green chilies, finely c

1 teaspoon roasted cumin powder - optional

1 teaspoon chaat masala or add as required

salt as required

enough oil for shallow frying papads

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Source : vegrecipesofindia

Direction

How To Prepare?

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.
2. Add lime juice and 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.
3. Take the papads. You can take large papad or medium ones.
4. Heat oil for shallow frying in a pan and slid the papad into the hot oil.
5. Fry for some seconds till the papad is crisp. No need to brown them.
6. With a slotted spoon or with a tong remove the papad and drain the oil.
7. Place the fried papad 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 airtight container. They will remain crisp.
8. Spoon the masala filling on the fried papads.
9. Sprinkle chopped coriander leaves.
10. Serve masala papad immediately or else they turn soggy.