Masala Papad ( Zero Oil Dal and Chawal)
by Tarla Dalal
Added to 88 cookbooks
This recipe has been viewed 87070 times
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.
- Roast the papads on a medium flame and keep aside.
- Divide the topping into 6 equal portions and keep aside.
- Place a papad on a serving plate, spread 1 tsp green chutney evenly over it, sprinkle a portion of the topping evenly over it.
- Repeat step 3 to make 5 more masala papads.
- Serve immediately.
Nutrient values (Abbrv) per masala papad
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