Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Punjabi Masala Papads
Punjabi masala papads are made with urad dal, pepper powder, and salt. Available at Indian groceries in packets of 25 or 50, they are dry and can be stored for a few months in an airtight container. There is no need to refrigerate.
Roasting papads on a stove or in the oven makes for a crunchy and tasty side dish that can be served with or without a topping. The topping recipe I am showing here contains fresh onions, carrots, tomatoes, and coconut.
Urad dal is a rich source of protein and vitamin B. It has many other nutrients, as well, including iron, folic acid, calcium, and magnesium.
Food Type: Indian starter snack (appetizer)
Preparation time: 8 minutes
Cooking Time: 1 minute to fry each papad
Yield: 6 masala papads
- 6 store-bought Punjabi masala papads (available in Indian stores)
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, grated
- 1/2 cup tomato, finely chopped
- 2 tbsp coconut grated (optional)
- 2 tbsp cilantro, finely chopped
- 1 tsp lemon juice (optional)
- 1/4 tsp red chili powder
- 1/4 tsp salt
- Fry papads one by one in hot oil, and spread them on absorbent paper.
- In a bowl, mix all of the remaining ingredients. Keep in mind that the papad already contains salt and pepper, so you may not need to add much chili powder or salt. Taste the mix for accuracy.
- Spread 2 tablespoons of the mixture on each fried papad and serve immediately. (The topping should be spread just before serving. If you let the topping sit on the padpad for too long, it will become soggy due to the topping's moisture content.)