Papad / Papadum is a thin, crisp, circular, sun- dried Indian cracker made from a seasoned dough . It is usually flavored with cumin , black pepper , red pepper etc.. They may be deep fried , dry-roasted or microwaved. Papads are usually served as an accompaniment with an Indian meal, or as an appetizer.
Masala papad is a quick snack and comes together in minutes . The Papad and the topping mix can be prepared well in advance and assembled at the time of serving .
2 Papad / Papadum
1/2 cup Finely chopped red onions
1/2 cup Finely chopped tomatoes
1/4 cup Finely chopped Cilantro
2 tsp Chaat Masala / Cajun Seasoning
1/2 tsp Oil / Oil spray
Salt to taste
1) Using a scissor , cut a papad into 4 equal parts . Roast the papads in a skillet or a griddle on medium heat, brushing oil on both sides . Roast till crisp and brown . Keep aside.
2) Combine the chopped onions, tomatoes, cilantro and salt in a bowl and mix well.
3 ) Sprinkle each piece, with a big pinch of chaat masala / cajun seasoning and layer the with 1 – 2 tsps of the above mixture . Sprinkle some more chaat masala / cajun seasoning on top of the mixture and it’s done !
4) Add a dash of lemon for some extra kick. Serve immediately.
1) If preparing the topping mix , to be served at a later time – I would that you add the salt at the time of serving , or else the veggies will ooze out water and become soggy.
2) Applying oil while roasting the papad is optional. I apply oil; as it slows down the process of the papad absorbing the juices from the veggies and becoming soggy.
3) You may use the whole papad without dividing to prepare masala papad. Dividing , makes it easier to serve and eat .
4) Papadums are available in any Indian grocery store.
Happy Muching ❤
Sonal Kalra 🙂
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