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Masala Papad

Features:
  • Spicy
Cuisine:
  • 15 mins
  • Serves 1
  • Easy

Ingredients

How to Make It

  1. Heat the oil in a pan for frying.
  2. Fry the papad, one at a time, for 2-3 seconds or until crisp.
  3. Remove the papad from the oil with tongs and place on a paper towel to remove the excess oil.
  4. Place the papad on a plate and top with finely chopped onion and tomato.
  5. Sprinkle with chili powder and salt.
  6. Squeeze the lime or lemon on top of papad.
  7. Sprinkle with chopped cilantro.
  8. Add the sev on top of the papad.
  9. Serve masala papad immediately or else they turn moist.

Tip: If you have leftover toppings that you prepared for the snack and ran out of papads, you can store them in Vaya Tyffyn boxes. You can transfer them to this steel tiffin box and store overnight in the fridge. These tiffin boxes will keep your vegetables and spice mix fresh for use the next day.

Trivia

  1. If you are in Kerala, you call it a papad a pappadam. If you are in Tamil Nadu, you call it an appalam. If you are in North India, you may call it a papad.
  2. Papad is often associated with the empowerment of women in India. Many individual and
    organized businesses run by women produce papad, pickles, and other snacks.
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