Masala Papad

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Total Time: 20 minutes

Serving Size: 3

Ingredients

• 3 Papads (can be purchased from any Indian grocery stores or online)
• 1/2 English cucumber (I like this cucumber, but, you can use any cucumbers)
• 1/2 of a small Red Onion
• 1/2 of small, ripe mango
• 4-5 not-ripe cherry tomatoes
• 1/2 cup corn (you can use frozen, just make sure it is dry)
• 4 leaves of coriander
• 1/2 tsp Chaat masala or to taste (can also be found in Indian stores or online)
• 1 Habanero Chili pepper
• 1 Thai Chili pepper
• Salt to taste
• Crushed black pepper to taste
• 1/2 tsp of Cayenne pepper
• 1/2 of a lemon for garnishing
• 3 cups of vegetable oil (adjust according to your frying pan shape and size)

Instructions

Pre-preparation

• Chop the cucumber, onion, chili and tomatoes finely. Make them as small as you can get them
• Chop the coriander leaves
• In your frying pan, add the oil and set the heat to medium

Preparation

Frying the papad

• Test the hotness of the oil by putting a very small piece of onion into the frying pan. If the oil jumps right up to the surface and there is heavy frizz, your oil is ready
• Hold the papad with a pair of metal tongs and dip into the hot oil
• Pull out the papad immediately.
• Take a bowl or frying strainer and turn it upside down. Place a paper towel on top of this upside down utensil.
• Place the papad on top of the paper napkin and mold it into the shape of the bowl. Be careful because it will be hot. Use the tong to help adjust to the bowl shape. Keep in mind that you will only be able to shape it while the papad is hot.
• Don’t worry if you don’t get the perfect shape of the bowl or the strainer. The idea is to have raised sides and you should be able to get that shape easily
• Allow the papad to cool while in this position.
• Fry the remaining papads in the same way.

Roasting the papad

• You can easily microwave the papad. Place a dry papad in the microwave and set it to 15 seconds. Microwave on each side for the same time. The time might vary depending on your microwave.
• The best way to roast a papad is on the stove top. If you are daring enough, follow this step-by-step process outlined on Instructibles
• Assembling the masala papad
• In a mixing bowl, bring all the other ingredients together, except the lemon
• Fill the papad bowls with this mixture and squeeze lemon juice on top.
• An important thing to note here is that the papad will get very soggy almost immediately. So, only fill the papad at the very last minute.

Source: Masala Papad – Healing Tomato

Image Credit: Masala Papad

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