Masala Papad ( Zero Oil Dal and Chawal)


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This zero-oil version of Masala Papad differs from the usual starter in many ways, and not just in the absence of oil! Usually, when deep-fried papads are used to prepare Masala Papad, the oil helps to hold the chopped vegetables and spice powders in place. Here, we have used a layer of peppy green chutney for the purpose. Not only does this bind the toppings with the papad, it also enhances the flavour manifold. Enjoy this spicy treat occasionally, because moderation is always essential. And always remember to serve this snack immediately on preparation, especially because green chutney is added and the papad will become soggy after a while.

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Makes 6 masala papads
Show me for masala papads


Ingredients

6 papad (6”each)
6 tsp green chutney

To Be Mixed Into A Topping
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/2 tsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
salt to taste

Method
  1. Roast the papads on a medium flame and keep aside.
  2. Divide the topping into 6 equal portions and keep aside.
  3. Place a papad on a serving plate, spread 1 tsp green chutney evenly over it, sprinkle a portion of the topping evenly over it.
  4. Repeat step 3 to make 5 more masala papads.
  5. Serve immediately.
RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook
1 review received for Masala Papad ( Zero Oil Dal and Chawal)
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 Reviewed By
Mruga DJanuary 03, 2015

It's difficult to avoid papad..so instead of deep frying lets make it healthier by roasting the papads...adding green paste and coriander, onion and tomatoes...amazing!

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Reviewed January 03, 2015by Mruga D

It's difficult to avoid papad..so instead of deep frying lets make it healthier by roasting the papads...adding green paste and coriander, onion and tomatoes...amazing!

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