Masala Papad

    Papad is most often eaten as an accompanying dish with the main course. However, lately with the popularity of Indian
    take aways, this has almost gained a starter like status. It can rightfully be a dish of its own if garnished well and
    presented before the main course. As it is not too heavy, it provides perfect balance with a heavy main course.

    Serves 6:
    Preparation time: 20 minutes


    Ingredients:
  • Papad – 6
  • Cucumber, finely chopped – ¼ th
  • Tomato, finely chopped and seeds removed – 1 medium
  • Radish, finely chopped – 2
  • Carrots, finely chopped – 1 small
  • Red Onions, finely chopped – 1 small
  • Coriander, finely chopped – 1 small bunch.
  • Green Chilli, finely chopped – 2
  • Chat Masala – 2 teaspoon
  • Lime juice – 2 teaspoon


    Method:
  • Roast one papad at a time on the electric or gas hob on low heat; keep turning over to roast properly.

  • When it changes colour completely, it is done.

  • Take it off the heat and put on a medium sized serving plate. Sprinkle a teaspoon of all the chopped vegetables (cucumber,
    tomato, radish, carrot, red onion and coriander) except the green chilli. Sprinkle a few green chilli pieces - depending on
    how hot you want it.

  • Sprinkle about 1/4th spoon of chat masala evenly on the papad; squeeze a few drops of lime juice all over and serve
    immediately.


    Variation:
    You can choose any choice of garnishing including non-vegetarian ones like cooked prawns, diced fried chicken pieces,
    mango pickle, mixed pickle, onions etc. You can also deep fry the papad in oil and then garnish it.

    Tips:
    Dribble some olive oil or pickle oil to moisten up the papad!