Thursday, October 4, 2012

Masala Papad (No fry)

Masala Papad does not need an introduction. They are everybody's favorite at an Indian restaurant. A perfect snack to munch on, till your food arrives.
Masala papads are generally deep fried and then topped with onion and tomatoes. The health conscious roast these papads before topping them. Though healthy, topping roasted papad with onions and tomatoes makes it soggy and chewy almost instantly.

So why not find a mid way?! The technique I use to make these masala papads, will fool your tastebuds into believing that they are fried. All the taste and very little calories, I think this recipe is a keeper!

A few tips before we go ahead. You can use your favorite flavor of papad for this recipe. Just remember to cut down on the spice if you plan to use black pepper or green chilli papads.
Some recipes call for a squeeze of lemon juice in the end. But I avoid this as the Chaat Masala takes care of the tangy flavor and the addition of lemon juice often softens the papad really fast.

Serves: 6 papads
Level: Easy

6 papads (I used green chilli papads)
1/2 onion
1 tomato
3 tblsp fresh coriander leaves
2 green chillies
Red chilly powder, as required
Chaat masala, as required
Black pepper powder, as required
Fine sev as required (optional)
Oil Spray/2 tsp oil

Step 1 - Let us get everything ready and arranged onto a plate. We cannot waste time once our papads are ready. Chop the onion finely. Cut the tomato into half, scoop out and discard the liquid with a spoon and finely chop it. Finely chop the green chillies and coriander leaves. Keep aside.

Step 2 - Spray oil onto your raw papad on both the sides and microwave cook for 50 - 55 seconds. Do not let it burn. If you do not have an oil spray, smear oil on the papad using a brush/spoon dipped into oil. Every microwave is different. So keep an eye on your first papad to decide how long each piece takes to cook in your microwave.

Step 3 - Place the papad on your serving dish. Scatter some onions, tomatoes and green chillies if using. Do not overload the papad. Sprinkle some red chilly powder, black pepper powder and chaat masala. Scatter some fresh coriander leaves and some sev if you plan to use any.

Serve immediately with some cold beer or any drink of your choice.

Do not sprinkle salt on the papad. The salt in the chaat masala and the salt already present in the raw papad, takes care of the flavor. Moreover addition of salt could result in the onion oozing out it's water. We do not want that.

Generally 2 or 3 fully prepared masala papads are kept on top of each other. You can do that too. But do not make a tower out of this.

After reading my post, if you still think you want to fry the papad or you do not own a microwave, make sure you fry the papad in a flat pan. This will make sure that the papad does not twist and turn into a roll while frying.

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