Papad Subzi
INGREDIENTS
  1. Moong and udad dal papads 2 each
  2. Cumin seeds 1/2 tbsp
  3. Dhaniajeera powder 1 tblsps
  4. Curds beaten with 1 tsp. gramflour 1/2 cup
  5. Grated ginger 1 tbsp
  6. Corriander leaves 2 tblsps
  7. Turmeric powder 1/4 tbsp
  8. Green chillies, slitted in the halfway through 2 piece
  9. Dry ginger powder 1/2 tbsp
  10. Salt to taste
INSTRUCTIONS
» Steps To Assemble Papad Subzi
  1. Mix curds with all the spices and salt.
  2. heat 1 tsp.oil and ginger and chillies and fry till soft.
  3. mix in curds and cook till little thick.
  4. fry the papads break into pieces and put inside.
  5. remove from fire.
  6. fry cumin seeds in 1 tsp.
  7. oil and put over the subzi.
  8. decorate with coriander leaves and serve atonce.
  9. if you want you can use the papads without frying them.
  10. but them you have to cook the subzi for 5 minutes after putting in the papads.
 

 
Papad Spring Rolls
INGREDIENTS
  1. Papads 6 piece
  2. Grated carrots, capsicums and cabbage 1/2 cup each
  3. Grated ginger and garlic 1 tbsp each
  4. Green chillies, minced 2
  5. Chopped coriander leaves 2 tblsps
  6. Ajino motto 1/8 tbsp
  7. Cornflour 1 tbsp
  8. Soya sauce 1 tblsps
  9. Salt to taste
INSTRUCTIONS
» Steps To Assemble Papad Spring Rolls
  1. Heat 1 tsp. oil and fry ginger and garlic till soft.
  2. Mix in all the vegetables with cornflour and remove form fire.
  3. Immerse the papads one by one in water for a few seconds.
  4. Place on a wet cloth.
  5. Put vegetable mixture on one side of the papad and roll up into a tight roll.
  6. Seal edges with a paste made of refined flour and water.
  7. Leave roll to dry for 5 to 10 minutes.
  8. Then deep fry the rolls to a golden colour.
  9. Drain and cut into slices slantwise and serve with sauce of your choice.
  10. If you like non-vegetarian food you can add shredded cooked chicken, fish or prawns to the filling.
 
 

 
Masala Papad
INGREDIENTS
  1. Urad dal papad 2 piece
  2. Onion 1/2 cup, finely chopped
  3. Tomato 1/2 cup, de seeded & finely chopped
  4. Coriander leaves 1/4 cup, chopped
  5. Butter 2 tbsp
  6. Red chili powder 1 tbsp
  7. Chaat masala 1 tbsp
  8. Amchoor powder 1/2 tbsp
INSTRUCTIONS
» To Roast Papadum
  1. Roast the urad dal papad (papadum) on the tawa by sightly pressing hot tawa with a cloth. Do this on both sides.
  2. Once the urad papad is roasted take the papad in the plate and assemble all the ingredients one by one.
» Steps To Assemble Masala Papad
  1. Apply butter on top of the roasted papad.
  2. prinkle some red chili powder or smoked paprika powder.
  3. Sprinkle some chaat masala.
  4. Add finely chopped onions.
  5. Sprinkle amchur powder (dried mango powder)
  6. Add finely chopped & de seeded tomatoes.
  7. Garnish it with chopped coriander leaves (cilantro).
 
 

 
Papad Nachos
INGREDIENTS
  1. Papads, cut into quarters 6 piece
  2. For the dip take- half litre fresh hung curds 1ach
  3. Minced coriander leaves 2 tblsp
  4. Cream
  5. Grated ginger
  6. Sugar
  7. Salt to taste
  8. Finely sliced tomatoes 100 gms.
  9. Finely sliced onions and capsicums 100 gms.
  10. Chopped coriander leaves 2 tblsps
  11. Lime juice and tobasco sauce 1/3 cup each
  12. Salt to taste
INSTRUCTIONS
» Steps To Assemble Papad Nachos
  1. Tie the curds in a muslin cloth and hang up for a couple of hours till all the water drips off.
  2. Put the curds with the remaining ingredients in the blender and blend till smooth.
  3. Mix together all the salsa ingredients and set aside for half an hour.
  4. Roast the papads in a microwave oven till crisp.
  5. Place the salsa in a serving bowl, put curd mixture on top, arrange papads around the bowl and serve.