Total Time
Prep 15 mins
Cook 30 mins

(Papad Seasoned with Chilies and Spices)

Ingredients Nutrition


  1. In a bowl, combine all ingredients for topping, including curry powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt and musturd 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 immedieately.
Most Helpful

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.

Charishma_Ramchandani November 25, 2004

Fabulous! I was able to find pappadums at the market, so I was able to make this delicious snack! We thoroughly enjoyed this. The lime juice is a definite must in this recipe!! The amount of red chiles in this recipe is very overwhelming for someone who is still developing a tolerance to spice and hot foods hehe, but this was fabulous! Thank you!

love4culinary June 09, 2004