Chili papad

Description

• Prepare the Papad:

  • Roast or Fry the Papad: You can roast the papads directly over an open flame using tongs, or alternatively, you can roast them in a microwave or fry them in hot oil. To roast, place the papad over a gas flame for a few seconds, turning it around to ensure even roasting. For frying, heat oil in a pan and deep fry until they turn golden brown and crispy. Let them cool slightly.

• Prepare the Chilies:

  • Wash and slice the fresh green chilies into thin rounds. If you prefer a milder version, you can remove the seeds from the chilies before slicing.

• Season the Papad:

  • Once the papads are roasted or fried and slightly cooled, sprinkle them with chaat masala, red chili powder, and black salt.

• Top with Chilies:

  • Add the sliced fresh green chilies on top of the papad. Be generous with the chilies if you like extra spice, or adjust the amount as per your preference.

• Garnish:

  • Garnish with fresh coriander leaves (cilantro) for a refreshing contrast. Optionally, squeeze a little lemon juice over the top for added tanginess.

• Serve:

  • You can serve the Chili Papad immediately with mint chutney or tamarind chutney on the side for extra flavor.

Ingredients:

1. Papad (Poppadum) – 4-6 pieces (store-bought or homemade)
2. Fresh Green Chilies – 2-3, thinly sliced
3. Chaat Masala – 1 tsp
4. Red Chili Powder – 1/2 tsp (adjust to your heat preference)
5. Black Salt (Kala Namak) – 1/4 tsp
6. Fresh Coriander Leaves (Cilantro) – 1 tbsp, finely chopped
7. Lemon Juice – 1 tsp (optional, for added tanginess)
8. Mint Chutney or Tamarind Chutney – Optional, for dipping