Chili Papad

Name: Chili Papad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 serving(s)
Ingredients: 2 sheet pappadams (papads); 0.49 ml szechwan pepper, timur powder; 1.97 ml finely chopped garlic; 5.91 ml finely chopped ginger; 1 fresh green chilies or 1 jalapenos, finely chopped; 17.74 ml chopped cilantro; 47.31 ml chopped fresh tomato; 47.31 ml chopped red onion; 11.83 ml lime juice; 5.91 ml toasted cumin seed; 11.83 ml mustard oil or 11.83 ml olive oil, for seasoning; 94.63 ml oil (for deep frying); 0 to taste salt

Submitted by Tulsi Regmi

"Papads Seasoned with Chilies and Spices)"

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photo by Tulsi Regmi

Ready In:: 45mins
Ingredients:: 13
Serves:: 2

ingredients

2 sheet pappadams (papads)
Papad Topping
0.49 ml szechwan pepper, timur powder
1.97 ml finely chopped garlic
5.91 ml finely chopped ginger
1 fresh green chilies or 1 jalapenos, finely chopped
17.74 ml chopped cilantro
47.31 ml chopped fresh tomato
47.31 ml chopped red onion
11.83 ml lime juice
5.91 ml toasted cumin seed
11.83 ml mustard oil or 11.83 ml olive oil, for seasoning
94.63 ml oil (for deep frying)
0 to taste salt

directions

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.
On a deep frying pan, heat oil.
Deep fry papad sheets, one at a time, until crispy.
Do not over fry papads as they turn bitter in taste.
Place fried papads on paper towel to absorb excess oil.
Allow cooling for two minutes.
Sprinkler two tablespoons of seasoned toppings on the fried papad.
Serve immediately.

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Reviews

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
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