Chili Papad

Chili Papad Recipe - Authentic Vegetarian Indian Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 5 |

Vegetarian diet

Introduction

Chili Papad is a delicious and spicy Indian snack made with crispy papad topped with a flavorful mixture of curry powder, garlic, ginger, chilies, tomatoes, onions, cilantro, and cumin seeds. This dish is perfect for those who love a bit of heat in their snacks.

History

Chili Papad is a popular street food in India, especially in the northern regions. It is often served as an appetizer or snack at parties and gatherings. The combination of crispy papad and spicy topping makes it a favorite among food enthusiasts.

Ingredients

5 sheets of pappadams
1 tbsp of curry powder
1 tbsp of finely chopped garlic
1 tbsp of finely chopped ginger
10 fresh red chilies, finely chopped
5 tbsp of chopped cilantro
1 cup of chopped fresh tomatoes
1 cup of chopped red onions
2 tbsp of lime juice
1 tbsp of toasted cumin seeds
5 tbsp of mustard oil, for seasoning
1 cup of oil (for deep frying)
salt

How to prepare

In a bowl, combine all ingredients for the topping, including curry powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt, and mustard oil. Toss well.
Heat oil in a deep frying pan.
Deep fry the papad sheets, one at a time, until crispy.
Be careful not to over fry the papads as they may become bitter in taste.
Place the fried papads on a paper towel to absorb excess oil.
Allow them to cool for two minutes.
Sprinkle three tablespoons of the seasoned topping on the fried papad.
Serve immediately.

Variations

Add a sprinkle of chaat masala for an extra burst of flavor.
Top the papad with grated cheese for a cheesy twist.

Cooking Tips & Tricks

Be careful not to over fry the papads as they may become bitter in taste.

- Make sure to toss the topping ingredients well to ensure even distribution of flavors.

- Serve the Chili Papad immediately after topping to enjoy it at its best.

Serving Suggestions

Chili Papad can be served as an appetizer or snack at parties, alongside other Indian dishes like samosas and pakoras.

Cooking Techniques

Deep frying is the traditional method of cooking the papad for this recipe. Make sure to fry them until crispy but not burnt.

Ingredient Substitutions

If you don't have curry powder, you can use a combination of ground cumin, coriander, turmeric, and chili powder as a substitute.

Make Ahead Tips

You can prepare the topping mixture in advance and store it in the refrigerator until ready to use. Fry the papads just before serving for the best results.

Presentation Ideas

Serve the Chili Papad on a platter garnished with fresh cilantro leaves for a vibrant and appetizing presentation.

Pairing Recommendations

Chili Papad pairs well with a refreshing mint chutney or a tangy tamarind sauce for dipping.

Storage and Reheating Instructions

Chili Papad is best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven for a few minutes to crisp up the papad again.

Nutrition Information

Calories per serving

Each serving of Chili Papad contains approximately 150 calories.

Carbohydrates

Each serving of Chili Papad contains approximately 15 grams of carbohydrates.

Fats

Each serving of Chili Papad contains approximately 10 grams of fats.

Proteins

Each serving of Chili Papad contains approximately 2 grams of proteins.

Vitamins and minerals

Chili Papad is a good source of Vitamin C, thanks to the fresh chilies and tomatoes used in the topping.

Alergens

Chili Papad contains gluten from the papadams. It may also contain mustard oil, which can be an allergen for some individuals.

Summary

Chili Papad is a flavorful snack that is moderate in carbohydrates and fats, making it a suitable option for those looking for a tasty treat without excessive calories.

Summary

Chili Papad is a spicy and flavorful Indian snack that is perfect for those who enjoy a bit of heat in their food. With crispy papad topped with a zesty mixture of spices and vegetables, this dish is sure to be a hit at any gathering.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a hot summer day, and I was visiting my friend Maria in her small village in Mexico. As soon as I stepped into her kitchen, I was hit with the mouthwatering aroma of spices and herbs. Maria was busy stirring a large pot on the stove, and when she noticed my interest, she smiled and invited me to join her.

"Have you ever tried Chili Papad?" she asked, her eyes sparkling with excitement.

I shook my head, intrigued by the unfamiliar name. Maria explained that it was a traditional dish in her family, a spicy and tangy soup made with dried red chilies, tomatoes, garlic, and a special ingredient called papad. She handed me a small, crisp disc made of lentil flour and spices, and told me to break it into small pieces and add it to the simmering pot.

As the flavors mingled and the soup thickened, Maria shared with me the story of how she learned to make Chili Papad. It was a recipe passed down from her grandmother, who had learned it from her own mother, and so on for generations. Each family had their own variation, but the basic ingredients remained the same.

Maria's eyes sparkled as she spoke, her hands moving deftly around the kitchen. I watched in awe as she added a pinch of this and a dash of that, tasting and adjusting until the flavors were just right. I could tell that she had a deep connection to this dish, a sense of pride in carrying on a tradition that was older than she could imagine.

As we sat down to enjoy the steaming bowls of Chili Papad, Maria leaned back in her chair and sighed contentedly. "This is comfort food for me," she said. "It reminds me of home, of family, of all the love and history that goes into making a simple bowl of soup."

I nodded in understanding, feeling a sense of nostalgia wash over me. I realized that this was what cooking was all about - not just the act of preparing food, but the act of preserving memories and traditions, of honoring the past while creating something new.

After that day, I couldn't get the taste of Chili Papad out of my mind. I asked Maria for the recipe, and she was more than happy to share it with me. I wrote it down in my tattered recipe book, alongside the countless other recipes I had collected over the years.

I started making Chili Papad for my own family, tweaking the ingredients and method to suit our tastes. Each time I prepared it, I felt a connection to Maria and her ancestors, to a long line of women who had stood in their kitchens and stirred pots of steaming soup.

Years went by, and I continued to make Chili Papad for special occasions and family gatherings. It became a staple in our household, a dish that my children and grandchildren looked forward to with eager anticipation.

As I grew older, I realized that these recipes were more than just instructions for cooking. They were a link to the past, a way of passing down traditions and memories to future generations. I knew that one day, when I was no longer around, my grandchildren would make Chili Papad and think of me, of the stories and love that went into making it.

And so, as I sit here in my kitchen, surrounded by the familiar aromas and flavors of my favorite recipes, I am filled with gratitude for all the women who came before me, who taught me how to cook with love and passion. I hope that I have passed on some of that same joy and warmth to my own family, and that they will continue to make and cherish these recipes for years to come.

For me, Chili Papad is more than just a dish - it is a symbol of heritage, of tradition, of the enduring power of food to bring people together. And I am grateful every day for the chance to share it with those I love.