| Papad Recipe |
| INTRODUCTION |
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| No meal is complete without roasted or fried papads, they add a zing to the meals along with pickles and chutneys, papads also make very interesting accompaniments to cock tails and mocktails. Although the traditional ways is to roast and fry them but we have made some very interesting and unique ways to serve papads. |
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Dr. Aroona Reejhsinghani
Dr Aroona Reejhsinghani started writing at the age of ten when she won first prize in all India writing competition oganised by the American magazine Spectator,at the age of 1 she became a freelance journalist and wrote for all the leading newspapers and magazines from India and abroad,at the age of 18 she wrote her first book and since then she has written more then 200 books,she is in limca book of records and even guiness book of records has congratulated her on her achievements,in 1999 she was nominated as the most outstanding woman of the century by American biograhaphical institute USA,in 2007 she was given the doctorate of literature by world academy of arts and literature Paris,this year she has got lifetime achievement award from IBI,Cambridge England Aroonaji is the winner of fifty national and international awards.
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| (1) PAPAD SUBZI |
| INGREDIENTS |
2 each moong and uada dal papads
½ tsp.cumin seeds
1 tblsps, dhaniajeera powder
½cup curds beaten with 1 tsp. gramflour
1 tsp.grated ginger
2 tblsps. Corriander leaves
¼ tsp. turmeric powder
2 green chillies, slitted in the middle halfway through
½ tsp. dry ginger powder
Salt to taste |
METHOD
Mix curds with all the spices and salt, heat 1 tsp.oil and ginger and chillies and fry till soft, mix in curds and cook till little thick, fry the papads break into pieces and put inside, remove from fire, fry cumin seeds in 1 tsp.oil and put over the subzi, decorate with coriander leaves and serve atonce,if you want you can use the papads without frying them, but them you have to cook the subzi for 5 minutes after putting in the papads |
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| (2) PAPAD SPRING ROLLS |
| INGREDIENTS |
6 papads
½ cup each of grated carrots, capsicums
And cabbage
1tsp. each grated ginger and garlic
2 green chillies, minced
2 tblsps. Chopped coriander leaves
1/8 tsp.ajino motto
1 tsp.cornflour
1 tblsp.soya sauce
Solt to taste |
METHOD
Heat 1 tsp. oil and fry ginger and garlic till soft, mix in all the vegetables with cornflour and remove form fire. Immerse the papads one by one in water for a few seconds, place on a wet cloth, put vegetable mixture on one side of the papad and roll up into a tight roll, seal edges with a paste made of refined flour and water, leave roll to dry for 5 to 10 minutes, then deep fry the rolls to a golden colour, drain and cut into slices slantwise and serve with sauce of your choice, you can also bake them in microwave oven after brushing them with oil or even in ordinary oven. If you like non-vegetarian food you can add shredded cooked chicken, fish or prawns to the filling |
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| (3) KARARE PAPAD KI CURRY |
| INGREDIENTS |
2cups grated fresh coconut
1 medium onion
½ tsp. grated ginger and garlic
2 tblsp.tamrind paste
4 red kashmiri chillies
1tsp.cumin seeds
1 tblsp.dhania jeera powder
¼ tsp. turmeric
1tbls.chopped coriander leaves
12 curry leaves.
6 moong dal papads
Salt to suit the taste |
METHOD
Grind together coconut, onion, ginger, garlic, chillies and curry leaves. Heat 2 tblsps.oil and fry the paste to a golden colour, add all the spices and salt, mix thoroughly and add enough water along with tamrind to give it a curry like consistency, fry the papads to a golden colour, and break into pieces and gently mix into the curry, fry cumin seeds in 1 tblsp. Oil and put over the curry, decorate with coriander leaves |
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| (4) GRILLED MASALA PAPADS |
| INGREDIENTS |
6 papads
1 big onion, minced
1 big tomato,minced
2 green chillies, minced
2 tblsps. Chopped coriander leaves
1 tsp.each of black salt and chaat masala |
METHOD
Spread papads side by side on a plate and roast for 1 minute on maximum power in microvawe, the papads are grilled crisp. Mix all the remaining ingredients together, apply butter lightly on each papad and spread the filling on the top, serve immediately, if you want the papads to be spicy you can add chilli powder according to your taste. |
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| (5) PAPAD NACHOS |
| INGREDIENTS |
6 papads, cut into quarters.
For the dip take- half litre fresh hung curds
2 tblsp.minced coriander leaves
100 grams cream
1 tsp.grated ginger
1 tsp. sugar
Salt to taste
Salsa- 100 grams finely sliced tomatoes
100 grams each of finely sliced onions and capsicums
2 tblsps.chopped coriander leaves
1/3 cup each of lime juice and tobasco sauce
Salt to taste |
METHOD
Tie the curds in a muslin cloth and hang up for a couple of hours till all the water drips off, put the curds with the remaining ingredients in the blender
And blend till smooth, mix together all the salsa ingredients and set aside for half an hour. Roast the papads in a microwave oven till crisp. Place the salsa in a serving bowl, put curd mixture on top, arrange papads around the bowl and serve |
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| (6) PAPAD KEBABS |
| INGREDIENTS |
8 papads
1 tsp.cumin seeds
1 tsp. ginger and garlic, minced
1 small onion, minced
2 medium potatoes, boiled, peeled and sliced finely
1 cup boiled green peas
2 tblsp. Chopped coriander leaves
2 green chillies, minced
¼ tsp.turmeric powder
1 tsp.coarsely pounded coriander and
anise seeds
50 grams each of grated paneer and cheese
Salt to taste |
METHOD
Heat 1 tblsp.oil and fry cumin seeds, when they stop popping, mix in ginger, garlic and onions and cook till soft, mix in the remaining ingredients and remove from fire. Soak the papads one by one in a bowl of water for a few seconds, put on a wet cloth, put filling in the centre of each and roll up into a tight roll, seal the edges with a paste of flour and water, set aside for a few minutes to dry and then deep fry to a golden colour, serve with sauce or chutney of choice |
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| (7) CHATPATA VADA IN PAPAD TOKDI |
| INGREDIENTS |
8 papads
1 tsp.cumin seeds
1 tsp. ginger and garlic, minced
1 small onion, minced
2 medium potatoes, boiled, peeled and sliced finely
1 cup boiled green peas
2 tblsp. Chopped coriander leaves
2 green chillies, minced
¼ tsp.turmeric powder
1 tsp.coarsely pounded coriander and
anise seeds
50 grams each of grated paneer and cheese
Salt to taste |
METHOD
Heat 1 tblsp.oil and fry cumin seeds, when they stop popping, mix in ginger, garlic and onions and cook till soft, mix in the remaining ingredients and remove from fire. Soak the papads one by one in a bowl of water for a few seconds, put on a wet cloth, put filling in the centre of each and roll up into a tight roll, seal the edges with a paste of flour and water, set aside for a few minutes to dry and then deep fry to a golden colour, serve with sauce or chutney of choice |
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| (7) CHATPATA VADA IN PAPAD TOKDI |
| INGREDIENTS |
8 small papads
½ cup cooked spinach puree
4 medium potatoes , boiled, peeled and Mashed,
½ cup boiled green peas
1tsp. grated ginger,2 green chillies, minced
2 blsps.chopped coriander leaves
¼ cup roasted finely chopped groundnuts
1tbls.chat masala and black salt
Salt to taste
For batter –take 1 cup gramflour
¼ cup makai atta, ¼ tsp. turmeric powder
A pinch of soda bicarbonate
1 tsp.cumin seeds, salt to taste
Beside take-green and sweet chutney and curds pomegranate seeds and besan sev |
METHOD
Grind all the vada ingredients and form smooth dough, mix all the batter ingredients with enough water to form a batter of pouring consistency, dip the vadas in the batter and deep fry to a golden colour. Oil 8 small glass bowls, soak papads in warm water one by one for a few seconds, set aside for the papads to slightly dry out, place bowls covered with papads in microwave oven or ordinary oven till crisp, cool and put in each ppapd tokri a vada, cover with green and then sweet chutney and thick curds, decorate with sev and pomegranate seeds and serve atonce. |
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| (8) PAPAD PIZZA |
| INGREDIENTS |
6 small papads
Tomato ketchup
2 tomatoes, 2 onions, 2 capsicums, sliced into paperthin rounds
50 grams paneer sliced into small pieces
50 grams grated cheese
1 tsp.each of orgeno and chilli flakes
Salt to taste |
METHOD
Take out the water from vegetables and dry them for 1 hour, roast the papads, place on a plate, apply a little butter on each papad, then spread ketchup, arrange on top vegetables then paneer, sprinkle on the whole spices
And salt, cove with cheese and put in the grill till cheese melts, serve atonce. |
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| (9) PAPAD TACOS |
| INGREDIENTS |
8 papads quartered
1 big onion, minced
1 tsp.each of minced ginger and garlic
1 cup tomato puree
150 grams rajmah or red kidney beans
½ cup cream
2 tblsps. Chopped coriander leaves
Salt and chilli powder to taste |
METHOD
Soak the beans whole night in water, next day , boil the beans with a pinch of soda bicarbonate till soft. Heat 4 tblsps. Butter and fry onion, ginger and garlic till soft, add the spices and tomatoes and beans and salts and cook till thick, mix in cream and cook thick. Roast the papads in microwave oven, put in a serving plate and place the bean mixture on each papad, decorate with coriander leaves. |
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