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Masala Papad 400 gm
Original price was: $449.00.$349.00Current price is: $349.00.
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Ingredients
- Urad Dal
- Black Pepper
- Jeera
- Red Chilly Powder
- Salt
- Edible Oil
- Sajji Khar
Masala Papad is a popular Indian snack where a crispy papadum is topped with a flavorful, tangy, and spicy mixture. It’s incredibly easy to make and can be customized to your liking. Here’s a detailed guide on how to make it and where it’s typically enjoyed:
Making Masala Papad:
1. Preparing the Papad: You have several options for preparing the base papad:
Frying: Heat oil in a wide pan. When hot, gently slide the papad into the oil. Fry it for a few seconds on each side until it puffs up and becomes crisp. Remove and drain excess oil on a paper towel. This method results in the crispiest papad.
Roasting: You can roast the papad over an open flame, in a microwave, or in an air fryer. For an open flame, use tongs to hold the papad over the flame, rotating until it puffs and crisps. Microwaving generally takes about 30-60 seconds, depending on the wattage. If using an air fryer, follow the manufacturer’s instructions for optimal crispness. Roasting is a healthier alternative to frying.
Dry Roasting on a Tawa: Heat a flat griddle or tawa. Place the papad on the hot tawa and cook for a minute or two on each side, pressing gently with a spatula until it puffs and becomes crispy. This method offers a balance between crispy and healthy.
2. Making the Topping: The magic of masala papad lies in its vibrant topping. Finely chop the following:
Onions: Red onions are preferred for their sharp flavor, but any onion will work.
Tomatoes: Fresh, ripe tomatoes add juiciness and tang.
Cilantro (Coriander Leaves): These contribute a fresh, herbaceous element.
Green Chilies: Adjust the amount to control the spice level. Grating the chilies can release more flavor.
3. Mixing the Topping: In a bowl, combine the chopped onions, tomatoes, cilantro, and green chilies. Then, add the following spices:
Salt: To taste.
Red Chili Powder: For an extra kick of heat.
Chaat Masala: This Indian spice blend adds a tangy and savory dimension.
Lime/Lemon Juice: Freshly squeezed juice adds brightness and balances the flavors.
Mix everything well. Avoid adding salt to the topping too far in advance, as it can make the mixture watery.
4. Assembling the Masala Papad: Place the prepared papad on a serving plate. Spread a thin layer of ghee or oil over the papad. This helps the toppings adhere and adds a touch of richness. Spoon the onion-tomato mixture evenly over the papad.
5. Optional additions: Get creative with additional toppings, such as:
- Finely chopped cucumber, carrots, beetroot
- Finely chopped raw mango (when in season)
- Boiled sweet corn kernels
- Crushed potato chips
- A smear of green chutney
- Sev (crispy chickpea noodles)
- Pomegranate seeds (for sweetness and crunch)
Serving Suggestions:
Masala papad is incredibly versatile and can be served in various ways:
Snack: Enjoy it as a light and refreshing snack any time of day.
Appetizer/Starter: Serve it before a meal to stimulate the appetite.
Side Dish: Masala papad complements many Indian dishes, especially rice dishes, dals, and curries.
Chakna (India): It pairs perfectly with alcoholic beverages.
Party Food: Set up a “make your own masala papad” station at gatherings, allowing guests to customize their toppings.
Papad Cones: For a fun presentation, shape roasted papads into cones and fill them with the topping.
Masala papad is best served immediately after assembling to maintain its crispness. However, you can prepare the papads and the topping separately in advance and combine them just before serving.
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