Papads, a symbol of Women’s Empowerment in India and intertwined with the suffering of Sindhi refugees, is a versatile food that is enjoyed in many different ways in India and other parts of the world. Derived from the Sanskrit word parpaṭa, which means a flattened disc is known by several names…. appadam, papar, pampad, happala, poppadam, appalam, pappadam….
In India, papad is made in many different regional variations, with different flours, spices, and ingredients. In Tamil Nadu, it is made from black gram flour or rice flour and is spiced with cumin seeds, carrom seeds, or ajwain, pepper, green/red chilly. In Rajasthan, a mixture of lentil and chickpea flours is seasoned with spices such as turmeric, cumin, and asafoetida and rolled into discs. Sago and potatoes are also a popular ingredients for the preparation of papads. Papad is also popular in other countries, such as Nepal, Pakistan, Sri Lanka, and Bangladesh.
This thin crispy snack is a loved food that has a long and rich history in India. Enjoyed equally well as a snack or as a part of a meal, it is a deliciously versatile food that combines well with any cuisine. Deep fat fried or flame-roasted it is an integral part of our Indian meal. Foodialogues brings to you an interesting street snack/a gourmet appetizer…. Masala Papad
MASALA PAPAD RECIPE
Ingredients for Masala Papad:
- Papad of your choice
- Finely chopped onions, tomatoes, coriander leaves, cucumber, green chillies – 1 cup
- Green coriander chutney
- Chaat masala
- Red chilly powder
- Salt
Preparation Method for Masala Papad:
- Flame roast the papads and store in an airtight container till serving.
- Take papad. Spread a little chutney without making the papad soggy.
- Lavishly sprinkle the vegetables and spice powders.
- Adjust them to your taste and serve them immediately.
Delicious & Crispy “Masala Papad” is ready 🙂
