Chili Papad
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Author sreya85 Yield No Value
Published Oct 29, 2007 Cooking Time 15 Minutes
Recipe Type Dipping/Pickles Preparation Time 45 Minutes
Ingredient Tomatoes Standing Time 1 hour

Recipe of Chili Papad

Ingredient Name Quantity Unit
Sheets Pappadams 5 Numbers
Curry Powder 1 Tablespoons
Finely Chopped Garlic 1 Tablespoons
Finely Chopped Ginger 1 Tablespoons
Fresh Red Chilies, Finely Chopped 10 Numbers
Chopped Cilantro 5 Tablespoons
Chopped Fresh Tomatoes 1 Cup
Chopped Red Onions 1 Cup
Lime Juice 2 Tablespoons
Toasted Cumin Seeds 1 Tablespoons
Mustard Oil, For Seasoning 5 Tablespoons
Oil (for Deep Frying) 1 Cup
Salt To Taste


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. 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 three tablespoons of seasoned toppings on the fried papad. Serve immedieately.
Posted Oct 29, 2007

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