Name: Chili Papad
Yield: 4 servings
Ingredients: 5 sheets pappadams (papads); Papad Topping; 1/4 teaspoon szechwan pepper, timur powder; 1 teaspoon finely chopped garlic; 1 tablespoon finely chopped ginger; 3 fresh green chilies or 3 jalapenos, finely chopped; 3 tablespoons chopped cilantro; 1/2 cup chopped fresh tomato; 1/2 cup chopped red onion; 2 tablespoons lime juice; 1 tablespoon toasted cumin seed; 2 tablespoons mustard oil or 2 tablespoons olive oil, for seasoning; 1 cup oil (for deep frying); salt

Servings: 4 persons

5 sheets pappadams (papads)
Papad Topping
1/4 teaspoon szechwan pepper, timur powder
1 teaspoon finely chopped garlic
1 tablespoon finely chopped ginger
3 fresh green chilies or 3 jalapenos, finely chopped
3 tablespoons chopped cilantro
1/2 cup chopped fresh tomato
1/2 cup chopped red onion
2 tablespoons lime juice
1 tablespoon toasted cumin seed
2 tablespoons mustard oil or 2 tablespoons olive oil, for seasoning
1 cup oil (for deep frying)
salt

1
In a bowl, combine all ingredients for topping, including timur/Sichuan powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, lime juice, salt and seasoning oil; toss well.
2
On a deep frying pan, heat oil.
3
Deep fry papad sheets, one at a time, until crispy.
4
Do not over fry papads as they turn bitter in taste.
5
Place fried papads on paper towel to absorb excess oil.
6
Allow cooling for two minutes.
7
Sprinkler two tablespoons of seasoned toppings on the fried papad.
8
Serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chili Papad

How did you like this recipe?