Usually, in restaurants, they deep fry the papad and make masala papad. No doubt, the simple starter tastes awesome with deep-fried papad. In this recipe, we are not deep-frying the papad, this turned out quite well and we all enjoyed it a lot. If you have sudden guests and wanted to make a quick starter, you can make this masala papad with easily available ingredients at home. Usually onion, tomato and spices are added to the restaurant-style masala papad. I am adding carrots and cucumber to this recipe. Feel free to omit that, if you don’t want that version. Also check out, Khakra chaat, peanut chaat, sprouts chaat, Ragda chaat, cucumber papdi chaat
Microwave the papad for 1 minute.If you want you can add ½ tsp of oil and spread it on the papad before you microwave it.Alternatively, you can deep fry the papad.If you don’t have a microwave and don’t want to deep fry, place this on a hot tawa and cook this like how we make chapati on a medium-low flame.Flip it and cook well on both sides.Place the papad in an airtight container until serving.
In a bowl add the finely chopped onions, tomato, cucumber, and carrots.Grate the green chili in a grater and add it to the bowl.Instead of finely chopping the green chili, grate it and add. This brings out the nice flavor of the chilis.Add a little salt, lemon juice, and chaat masala.Mix well.
Now add2 drop of ghee on the roasted papad and smear it. This will help the papad to hold the toppings well.Now smear few tbsp of the toppings evenly on the papad.Garnish with coriander leaves.
Serve immediately.Else it will turn soggy.
Notes:
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