Masala Khichia Papad | Sanjeev Kapoor Khazana

Roasted khichia papad topped with cut vegetables, green chutney and red chilli paste and sev.

MASALA KHICHIA PAPAD

Ingredients

4 khichia papad
8-10 dried red chillies, soaked
8-10 garlic cloves
Sea salt to taste
2 teaspoons lemon juice
2 teaspoons butter
2 medium onions, finely chopped
½ medium cabbage, finely chopped
1 medium green capsicum, finely chopped
2 small cucumbers, peeled and finely chopped
2 medium tomatoes, seeded and finely chopped
Green chutney as required
Nylon sev as required
Chopped fresh coriander leaves for garnishing
Salt to taste
Chaat masala for sprinkling

Method

1. Blend together red chillies, garlic cloves, sea salt and lemon juice with some water to a fine paste.
2. Roast khichia papads.
3. Drizzle ½ teaspoon butter on each roasted papad. Break into large pieces and top with some onion, some cabbage, some capsicum, some cucumber and some tomatoes.
4. Drizzle some green chutney and prepared chilli paste, sprinkle nylon sev, coriander leaves, sea salt and chaat masala on top.
5. Serve immediately.

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Cuisine - Gujrati

Course - starter

Dish - starter