Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Papad, also known as papadum, is a thin wafer-like cracker prepared with chickpea, bean or rice flour dough. It is fire-toasted or deep-fried before eating.
Papad can be eaten on its own or it can be prepared with veggies and spices. Although it is usually eaten as a snack, it can also be paired with meals or even prepared as a side dish to a meal.
The papad used in this recipe has been prepared with urad dal, or skinned black lentil flour. Do try it and share your experience.
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- 4 urad dal (black lentil) papad or any papad of your choice
- 2 tbsp bhujia
- 2 tbsp roasted peanuts
- 1 medium onion, chopped small
- 1 medium potato, boiled and chopped small
- 1 medium tomato, chopped small
- 1 green chilli, finely chopped
- 2 tbsp hara dhania (cilantro), finely chopped
- 2 tbsp fine sev
- 1/2 tsp chaat masala
- 1 lemon, juiced
- 1 tbsp imli (tamarind chutney)
- 1 tbsp dhania-pudina (mint-coriander) chutney
- sev, roasted peanuts and cilantro, to taste
- Fire-toast the papad on low flame.
- In a large mixing bowl or plate, crush the papad into small pieces.
- Add the bhujia, roasted peanuts, chopped onion, chopped boiled potato, chopped tomato, chopped green chilli, chopped hara dhania, fine sev, chaat masala, juice of 1 lemon, imli chutney and dhania-pudina chutney. Mix well.
- Garnish with sev, roasted peanuts and cilantro. Serve immediately.
© 2022 Rajan Singh Jolly