Indian cuisine · Salads & Mezze

Masala Papad

Papadam roasted over an open flame, topped with finely diced onion, tomato and chaat masala.

Ingredients · for 4 servings

• 12 dried papadam (urad dal wafers)
• 2 onions
• 3 tomatoes
• 1 green chili
• 1/2 bunch cilantro
• 2 tsp chaat masala
• 1/2 tsp chili powder
• 1 lime
• 1 tbsp mustard oil
• Salt

Instructions

1. Cut the onions, deseeded tomatoes and chili into very fine dice of about 3 mm, and finely chop the cilantro.
2. Mix the diced vegetables with chaat masala, chili powder, mustard oil, the juice of half a lime and a little salt, and let sit for 5 min.
3. Drain the mixture briefly in a sieve so the tomato juice doesn't later soften the papadam.
4. Roast the papadam one at a time with tongs over an open gas flame or in a dry pan for 15–20 sec. per side until they curl and puff up lightly.
5. Lay the roasted wafers flat on a platter and top them evenly with the vegetables only right before serving.
6. Sprinkle with the remaining cilantro, place lime wedges alongside and serve immediately while the papadam are still crisp.