Papad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If making the optional garnish, combine the finely chopped red onion, tomato, and cilantro in a small bowl and set aside.

   Ca. 5 min.

   Kokkens note: For a less watery garnish, remove the seeds from the tomato before chopping.

2. 2

   To fry the papads, pour the vegetable oil into a wide pan or kadai to a depth of about 2-3 cm and heat over a medium-high flame.

   Ca. 2 min.

   Kokkens note: The oil is ready when a small piece of papad dropped in sizzles and rises to the top immediately.

3. 3

   Using tongs, carefully slide one papad into the hot oil. It will expand and cook in just a few seconds.

   Ca. 1 min.

   Kokkens note: Do not overcrowd the pan; cook one papad at a time for best results.

4. 4

   Immediately flip the papad, cook for another one or two seconds, and then remove it to a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

   Kokkens note: This process is very fast, so be prepared to remove the papad quickly to prevent it from burning.

5. 5

   Repeat with the remaining papads. For an oil-free alternative, use tongs to roast each papad directly over a medium gas flame, turning it constantly until evenly cooked and blistered.

   Ca. 1 min.

   Kokkens note: When roasting, keep the papad moving continuously to ensure it cooks evenly and doesn't catch fire.

6. 6

   Serve the warm papads immediately. Enjoy them plain, or top with the prepared garnish, a sprinkle of chaat masala, and a squeeze of fresh lemon juice.

   Kokkens note: Papad loses its crispness when exposed to air, so serve as soon as possible after cooking.