Chili Papad

Recipe by Tulsi Regmi
READY IN: 45mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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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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