Masala Papad is one of the easiest recipe for bringing in a variation to plain papad. You'll find it being served at many restaurants as a appetizer, starter, snack too.
Traditionally the papad is fried in the oil for the recipe, but I've used minimum oil to roast the papad on a griddle (tawa).
Check out how to enjoy this tasty bite ;)
2 Papad
1 cup Boiled Chickpeas (Chhole)
1 medium sized Onion - finely chopped
1 medium sized Tomato - finely chopped
2 Green Chillis - finely chopped
Fresh Coriander Leaves - finely chopped
Salt to taste
Red Chilli Powder to taste
Pepper Powder to taste
Fresh Lemon Juice- 2 tsp
Oil
Method:
Apply little oil on papad and roast on griddle just like a parantha keeping the flame low.
Turn the papad upside down to roast it from other side as well.
If the edges are bit uncooked, give the papad a quick round up on direct flame. Keep it aside, when done.
Mix Chickpeas, Onion, Tomato, Green Chilli and Coriander leaves in a bowl.
Add Salt, Pepper Powder, Red Chilli Powder and mix well.
Pour the lemon juice in the mixture and toss the veggies.
Spread the vegetables over the papad evenly and serve immediately.
Tip: You may spread green chutney on papad to make it more spicy.
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