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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