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Appetizing Masala Papad

showmethecurry's picture
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.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
DiabeticLiving
Preparation Time: 
5 Minutes
Cook Time: 
1 Minute
Ready In: 
0 Minutes
Servings: 
2
Subtitle: 
Lentil Wafer
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 veget

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4 Comments

Hyde.Ray's picture
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 Papadsubmitted by Vibs at ifood.tv
showmethecurry's picture
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
shantihhh's picture
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!
sukace's picture
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