Thursday, November 17, 2011

Masala Papad

Masala Papad is really simple to make, but it has to be served right away before it gets soggy. Here, I have tried to recreate how they serve at Sai Sagar, Bandra. They always sprinkle some sev on top.

Masala Papad
2 ready made papads
oil to deep fry

1 tbsp Finely minced red/purple onion
1 tbsp Finely minced tomatoes
1/2 tbsp Finely minced cilantro/coriander leaves
1 tbsp nylon sev
2 lemon wedges
A generous pinch of chaat masala

1. Deep fry papads.
2. Sprinkle all the garnish.
3. Serve immediately

Note -
1. After garnishing, serve immediately before the papads turn soggy.

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