Masala Papadum

I've been craving this for several weeks now, and although it's a very simple thing to make, I haven't made any efforts to actually get around to chopping up vegies and sticking them on top of the papadum. Really, you can't get simpler than this, so there really isn't any justification for my laziness here.

Where usually in restaurants, the papad is deep or pan-fried, I decided to go down the healthier route by just heating it on top of an open fire. The result was a drier, but crispier papad, of course, but after taking photos, I realized why exactly they fry it instead of just heating it; it seems less to do with taste, and more to do with the fact that the oil version doesn't get all soggy like this version did! Oh well, next time. Was still yum, and went well with the mint and coriander chutney I made.

The only changes I would make, then, is to maybe fry the papad next time, and to add green chilies and amchoor (mango powder) to the mix.

Ingredients (Serves 2)
  • 2 papadums (available at Taste, or any Indian grocery stores)
  • 1/2 cup tomato, deseeded and diced
  • 1/2 cup onion, diced
  • 1/4 cup cucumber, diced
  • 2 tbs coriander, chopped finely
  • 1 tsp ginger, minced
  • 1/2 lime
  • 1/3 tsp salt
  • 1/3 tsp cumin
  • 1/8 tsp black pepper
  • 1 pinch red chilli or paprika powder
  1. Toss all the wet ingredients together, including tomato, onion, cucumber, coriander, ginger and lime. 
  2. In a separate bowl, mix together all the spices including salt, cumin, black pepper, and paprika powder.
  3. Crisp up the papad either on open fire, or by deep or pan frying it.
  4. Sprinkle the salad on top of the papad, along with the spice mix. Serve! 

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