Chili Papad

READY IN: 45mins
Recipe by Tulsi Regmi

Papads Seasoned with Chilies and Spices)

Top Review by Charishma_Ramchanda

This is a lovely side dish or can be enjoyed on a rainy evening all by itself too. I made it for lunch this afternoon as a something to serve on the side alongwith my Gujrati Curry and white Basmati rice. We all liked it. Instead of deep frying the papads, I roasted them so as to cut the fat{oil}. I prepared the masala in a pan on the side and served the papads in a plate alongwith the masala on the side. Everyone spooned the masala into a papad and enjoyed them that way. The advantage of serving the masala on the side was that those who wanted to have just plain papads could enjoy them that way too! This is a keeper and I'll make this again. Thank you for sharing the recipe on Zaar.

Ingredients Nutrition


  1. In a bowl, combine all ingredients for topping, including timur/Sichuan powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, lime juice, salt and seasoning 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 two tablespoons of seasoned toppings on the fried papad.
  8. Serve immediately.

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