India

Masala Papad Recipe

Name: Masala Up!
Ingredients: 2 to 3 large urad dal papads or 4 to 6 medium sized urad dal papads; 1 cup medium onion (finely chopped or ½finely chopped onion); 1 cup medium tomato (finely chopped or ½finely chopped tomatoes); 2 tbsp chopped coriander/dhania; 1 tsp lime or lemon juice or add as requried; tsp ½red chili powder or 1 or 2 green chilies (finely chopped); 1 tsp roasted cumin powder/bhuna jeera powder (optional); 1 tsp chaat masala or add as required; salt as required; enough oil for shallow frying papads

1 year ago

March 30, 2023

Sharon

Masala Up!

A delicious Indian starter to kickstart your Indian Meal

Servings

MetricUS Imperial

Ingredients

2 to 3 large urad dal papads or 4 to 6 medium sized urad dal papads
1 cup medium onion finely chopped or ½finely chopped onion
1 cup medium tomato finely chopped or ½finely chopped tomatoes
2 tbsp chopped coriander/dhania
1 tsp lime or lemon juice or add as requried
tsp ½red chili powder or 1 or 2 green chilies finely chopped
1 tsp roasted cumin powder/bhuna jeera powder optional
1 tsp chaat masala or add as required
salt as required
enough oil for shallow frying papads

Servings

MetricUS Imperial

Ingredients

2 to 3 large urad dal papads or 4 to 6 medium sized urad dal papads
1 cup medium onion finely chopped or ½finely chopped onion
1 cup medium tomato finely chopped or ½finely chopped tomatoes
2 tbsp chopped coriander/dhania
1 tsp lime or lemon juice or add as requried
tsp ½red chili powder or 1 or 2 green chilies finely chopped
1 tsp roasted cumin powder/bhuna jeera powder optional
1 tsp chaat masala or add as required
salt as required
enough oil for shallow frying papads

Instructions

take all the elements for the masala garnishes in a dish - finely hacked onions, tomatoes, red stew powder, broiled cumin powder, chaat masala powder and salt.
include lime squeeze and blend well. check the taste and include more salt or any of the zest powders or lime juice if needed. make this masala filling just before you broil the papads.
take the papads. you can take extensive papads or medium ones.
warmth oil for shallow searing in a dish and slid the papad into the hot oil.
broil for a few seconds till the papad is fresh. no compelling reason to chestnut the papads.
with an opened spoon or with a tong uproot the papad and channel the oil.
place the seared papads on a paper kitchen towel with the goal that overabundance oil is ingested. you can likewise turn the seared papads once oil is assimilated from one side. on the off chance that you plan to serve the masala papads later, then store the broiled papads in a water/air proof holder. they will stay fresh.
spoon the masala filling on the singed papads.
sprinkle slashed coriander clears out.
serve masala papad quickly.