Salad on Papadam
Crispy papad topped with a spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.
Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.
• 2 plain papad (available in Indian grocery stores)
• 2 medium tomatoes, seeded and diced very small to make approx. 1cup
• ½ English or deseeded cucumber cut in very small pieces to make about ½ cup
• 2 tablespoons cilantro, finely chopped
• 1 teaspoon ginger, finely shredded (optional)
• 1 green chili, finely chopped (optional)
• ½ lemon
• 2 teaspoons oil
SPICE MIX FOR GARNISH
• ½ teaspoon salt
• ¼ teaspoon black salt
• ½ teaspoon dry roasted cumin seed powder
• 1/8 teaspoon black pepper
• Pinch of red chili
1. Mix tomatoes, cucumbers, cilantro, ginger, and green chili. Set aside.
2. Mix all the dry ingredients to make a spice mix. Set aside.
3. Lightly oil the papads on both sides, set aside.
4. Preheat the skillet over medium-high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
5. Remove the papads from the skillet and break on the folds, creating four triangles from each one.
6. Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.
- Removing the seeds from the tomatoes keeps the papads crunchy.
- English cucumber is crisper on the outside and tender on the inside.
- You can prepare the masala papad in advance, and add the toppings just before serving.