Ingredients
-
5 sheets pappadams (papads)
-
-
1/4 teaspoon szechwan pepper, timur powder
-
1 teaspoon finely chopped garlic
-
3 fresh green chilies or 3 jalapenos, finely chopped
-
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)
-
3 tablespoons chopped cilantro
-
1 tablespoon finely chopped ginger
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.