Chili Papad

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Papad seasoned with chilies and spices



  1. In a bowl, combine all ingredients for topping, including curry powder, garlic, ginger, chilies, tomatoes, Onion, cilantro, toasted cumin seeds, salt and mustard oil; toss well.
  2. On a deep frying pan, heat oil.
  3. Deep fry papad sheets, one at a time, until crispy.
  4. Do not over fry papads as they turn bitter in taste.
  5. Place fried papads on paper towel to absorb excess oil.
  6. Allow cooling for two minutes.
  7. Sprinkler three tablespoons of seasoned toppings on the fried papad.
  8. Serve immediately.