Masala papad recipe
Easy no cook microwave masala papad recipe
Servings: 2
Ingredients
- 2 masala papad use the North Indian papad
- 2 drops ghee
- 1 onion
- 2 green chili
- 4 tbsp finely chopped tomato deseed and use
- 2 tbsp cucumber finely chopped
- 2 tbsp carrots finely chopped optional
- Salt as needed
- 1/8 tsp chaat masala
- 1 tsp lemon juice
- 1 tbsp coriander leaves finely chopped
Instructions
- Microwave the papad for 1 minute.
- If you want you can add ½ tsp of oil and spread it on the papad before you microwave it.
- Alternatively you can deep fry the papad.
- If you don’t have a microwave and don’t want to deep fry, place this on a hot tawa and cook this like how we make chapati in a medium-low flame.
- Flip it and cook well on both sides.
- Place the papad in an airtight container until serving.
- In a bowl add the finely chopped onions, tomato, cucumber and carrots.
- Grate the green chili in a grater and add it to the bowl.
- Instead of finely chopping the green chili, grate it and add. This brings out nice flavour of the chilis.
- Add little salt, lemon juice and chaat masala.
- Mix well.
- Now add2 drop of ghee on the roasted papad and smear it. This will help the papad to hold the toppings well.
- Now smear few tbsp of the toppings evenly on the papad.
- Garnish with coriander leaves.
- Serve immediately.
- Else it will turn soggy.
Notes
Notes:
1. Always use the North Indian papad for making this masala papad. 2. You can replace red chili powder instead of green chilis. 3. You can add a few pomegranate arils for garnishing to get a sweet and spicy taste. 4. If the papad is too big, cut them into 4 and then roast/fry them. 5. Instead of papad, you can use khakra | millet khakra. 6. Always arrange the toppings just before serving the masala papad.
1. Always use the North Indian papad for making this masala papad. 2. You can replace red chili powder instead of green chilis. 3. You can add a few pomegranate arils for garnishing to get a sweet and spicy taste. 4. If the papad is too big, cut them into 4 and then roast/fry them. 5. Instead of papad, you can use khakra | millet khakra. 6. Always arrange the toppings just before serving the masala papad.
