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Chili Papad

2-3 servings 45 min 15 min prep

5 sheets pappadams 1 tablespoon curry powder 1 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger 10 fresh red chilies, finely chopped 5 tablespoons chopped cilantro 1 cup chopped fresh tomatoes 1 cup chopped red onions 2 tablespoons lime juice 1 tablespoon toasted cumin seeds 5 tablespoons mustard oil, for seasoning 1 cup oil (for deep frying), salt

  In a bowl, combine all ingredients for topping, including curry powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt and musturd oil; toss well. 
 

On a deep frying pan, heat oil.

 Deep fry papad sheets, one at a time, until crispy. 
 Do not over fry papads as they turn bitter in taste. 
 Place fried papads on paper towel to absorb excess oil. 
 Allow cooling for two minutes. 
 Sprinkler three tablespoons of seasoned toppings on the fried papad. 
 Serve immediately. 
  
  Nepali Chili Papad
 

5 sheets of papad 1 tsp. cumin powder 1 Tbls. finely chopped garlic 1 Tbls. finely chopped ginger 10 fresh red chilies, finely chopped 5 Tbls. chopped cilantro 1 cup fresh chopped tomatoes 1 cup chopped red onion 2 Tbls. lime juice 1 Tbls. toasted cumin seeds 5 Tbls. musturd oil for seasoning 1 cup oil for deep frying Salt to taste


 In a bowl, combine all ingredients for topping, including cumin powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt and musturd oil; toss well. 
  
 On a deep frying pan, heat oil. Deep fry pappadam sheets, one at a time, until crispy. Do not over fry papads as they turn bitter in taste. Place fried papads on paper towel to absorb excess oil. Allow cooling for two minutes. 
  
 Sprinkle three tablespoons of seasoned toppings on the fried papad. Serve immediately. 
  
  






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