Chili Papad
Ingredients
- 5 sheets pappadams (papads) ⓘ
- Papad Topping ⓘ
- 1/4 teaspoon szechwan pepper, timur powder ⓘ
- 1 teaspoon finely chopped garlic ⓘ
- 1 tablespoon finely chopped ginger ⓘ
- 3 fresh green chilies or 3 jalapenos, finely chopped ⓘ
- 3 tablespoons chopped cilantro ⓘ
- 1/2 cup chopped fresh tomato ⓘ
- 1/2 cup chopped red onion
- 2 tablespoons lime juice ⓘ
- 1 tablespoon toasted cumin seed ⓘ
- 2 tablespoons mustard oil or 2 tablespoons olive oil, for seasoning ⓘ
- 1 cup oil (for deep frying) ⓘ
- salt ⓘ
Instructions
- In a bowl, combine all ingredients for topping, including timur/Sichuan powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, lime juice, salt and seasoning 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 two tablespoons of seasoned toppings on the fried papad.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
882
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).