Chili Papad1 recipe,video recipe,how to make Chili Papad1 recipe

Chili Papad


Author sreya85 Servings 0 persons
Published October 29, 2007 Cooking Time (mins) 15
Main Ingredient Tomatoes Preparation Time 45 mins

Description
How to makeChili Papad?How to cookChili Papad?Learn the recipeChili Papadby vahchef.For all recipes visit vahrehvah.com

Ingredients 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


Directions
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.
About Recipe
How to make Chili Papad
(59 ratings)
0 reviews so far
prep time
15 mins
Cook time
45 mins
Total time
60 mins
Chili Papad
Restaurant Style Chili Papad
Author : sreya85
Main Ingredient : Tomatoes
Servings : 0 persons
Published date : October 29, 2007
Ingredients used in Chili Papad
→ 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.
How to make the recipe:
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.

Recipe Tips by vahchef for Chili Papad


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