Masala Papad

Ultra-crispy lentil crackers topped with a vibrant vegetable brunoise. The crunch of the papadum contrasts with the juicy tomatoes and the zing of lime.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 210
• Protein: 5 g
• Carbs: 28 g
• Fat: 9 g

Ingredients

• 4 piece papadum ( plain )
• 1 piece Red onion ( finely diced )
• 2 piece Round tomato ( seeded and diced )
• 1 piece Hot chili pepper optional ( minced )
• 0.5 piece Fresh cilantro ( chopped )
• 1 tbsp Lime juice ( squeezed )
• 2 tbsp Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 tsp Ground curry
• 1 tsp Chaat Masala

Instructions

1. Preparing the garnish

   Finely dice the red onion and tomatoes. Seed and finely chop the chili. Coarsely chop the fresh coriander.

2. Cooking the papadums

   Heat a pan with a thin layer of sunflower oil. Place the papadum: it should blister and turn golden in seconds. Flip, then drain on paper towels to keep it crispy.

3. Seasoning and assembly

   Mix the vegetables with the lime juice, sea salt, curry powder, and chaat masala. Spread immediately over the fried papadums to prevent them from getting soggy.

Chef's tips

• Do not assemble in advance; the vegetable juices will make the papadum soggy in less than two minutes.
• If you want to avoid frying, microwave the papadums for 30 seconds; they will puff up without any fat.

Storage

Eat immediately after assembly. The topping can be prepared 1 hour in advance and kept chilled.