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Chili Papad
Nepali Papad Seasoned with Chilies and Spices |
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5 sheets of papad
1 tsp. cumin powder
1 Tbls. finely chopped garlic
1 Tbls. finely chopped ginger
10 fresh red chilies, finely chopped
5 Tbls. chopped cilantro
1 cup fresh chopped tomatoes
1 cup chopped red onion
2 Tbls. lime juice
1 Tbls. toasted cumin seeds
5 Tbls. musturd oil for seasoning
1 cup oil for deep frying
Salt to taste
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n a bowl, combine all ingredients for topping, including cumin powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt and musturd oil; toss well.
On a deep frying pan, heat oil. Deep fry pappadam sheets, one at a time, until crispy. Do not over fry papads as they turn bitter in taste. Place fried papads on paper towel to absorb excess oil. Allow cooling for two minutes.
Sprinkle three tablespoons of seasoned toppings on the fried papad. Serve immediately.
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Preparation Time: |
Serves: |
| Recipe Origin: Nepal |
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Submitted by: |
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Tulsi Regmi, Ph.D.
Ontario
Canada |
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| This recipe has been viewed 6883 times. |
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