Monday, November 27, 2006

Masala Papad

It is actually a starter but can also be eaten as a evening snack. When one is dead tired to make some thing really elaborate but needs a quick bite into something crunchy and savoury the masala papad come to help. Most people use fried papad for it but I used roasted to cut out the extra fat. It's a snack churned out from the basic ingredients in the kitchen and yet so tasty.


1 papad
1 teaspoon finely chopped onions
1 tablespoon finely chopped tomatoes
1 teaspoon finely chopped cilantro
1 pinch red chilli powder
black salt to sprinkle on

Roast or fry the papad and lay it in a plate. The fried ones don't become soggy fast but anyways masala papads don't last long enough to sog anyways. Garnish it with onions, tomatoes, cilantro and sprinkle the salt and red chilli powder on it.

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