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.
Preparation time: 20 minutes
- 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
- 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
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.
Dribble some olive oil or pickle oil to moisten up the papad!