Papad Nachos

Ingredients
  1. Balasa Nachos Papad – 30 pcs or Balasa Udad Papad – 5, cut into quarters
  2. For the Dip – Half litre Curd
  3. Minced coriander leaves = 2 tblsp
  4. Cream = 100gms.
  5. Grated ginger = 1 tbsp
  6. Sugar = 1 tbsp
  7. Salt to taste
For Salsa
  1. Finely sliced tomatoes = 100 gms.
  2. Finely sliced onions = 100 gms.
  3. Finely sliced capsicums = 100 gms.
  4. Chopped coriander leaves = 2 tblsps
  5. Lime juice tobasco sauce = 2 tblsps
  6. Tobasco Sauce

Instructions

Steps To Assemble Papad Nachos
  1. Tie the curd in a muslin cloth and hang for a couple of hours till all the water drips off.
  2. Add the curd in the blender and blend till smooth along with minced coriander, cream, grated ginger, sugar and salt to taste.
  3. Mix together all the salsa ingredients and set aside for half an hour.
  4. Roast the papads in a microwave oven till crisp.
  5. Place the salsa in a serving bowl, put curd mixture on top, arrange papads around the bowl and serve.

Papad Kebabs

Ingredients
  1. Balasa Udad Papad – 8 pcs
  2. Cumin seeds 1 tspn
  3. Ginger minced 1 tbsp
  4. Garlic minced 1 tbsp
  5. Small onion minced 1 piece
  6. Medium potatoes boiled, peeled and sliced finely 2 piece
  7. Boiled green peas 1 cup
  8. Chopped coriander leaves 2 tblsp
  9. Green chillies finely chopped 2 piece
  10. Turmeric powder 1/4 tbsp
  11. Coarsely pounded coriander and anise seeds 1 tbsp
  12. Grated paneer and cheese 50 gms.
  13. Grated cheese 50 gms.
  14. Salt to taste

Instructions

Steps To Assemble Papad Kebabs
  1. Heat 1 tblsp oil and fry cumin seeds.
  2. When they stop popping, mix in ginger, garlic and onions and cook till soft.
  3. Mix in the remaining ingredients and remove from fire.
  4. Soak the papads one by one in a bowl of water for a few seconds.
  5. Put on a wet cloth.
  6. Put filling in the centre of each and roll up into a tight roll.
  7. Seal the edges with a paste of flour and water.
  8. Set aside for a few minutes to dry and then deep fry to a golden colour.
  9. Serve with sauce or chutney of choice.

Masala Papad

Ingredients
  1. Balasa Udad Papad – 2pcs
  2. Onion 1/2 cup, finely chopped
  3. Tomato 1/2 cup, de seeded & finely chopped
  4. Coriander leaves 1/4 cup, chopped
  5. Butter 2 tbsp
  6. Red chili powder 1 tsp
  7. Chaat masala 1 tsp
  8. Amchoor powder (dried mango powder) 1/2 tsp

Instructions

To Roast Papadum
  1. Roast the urad dal papad
  2. Apply butter on top of the roasted papad.
  3. Sprinkle some red chili powder.
  4. Sprinkle some chaat masala.
  5. Add finely chopped onions.
  6. Sprinkle amchur powder (dried mango powder)
  7. Add finely chopped & de seeded tomatoes.
  8. Garnish it with chopped coriander leaves. Serve with frsh mint chutney.

Rajasthani Papad Ki Sabzi

Ingredients
  1. Balasa Bikaneri Moong Papad – 3 pcs
  2. 1 tbsp curd
  3. 1/2 tsp chilli powder
  4. 1/2 tsp turmeric powder
  5. 1/2 tsp asafoetida (hing)
  6. 1/4 tsp cumin (jeera)
  7. 1/4 mustard seeds (rai)
  8. 1 tbsp ghee
  9. 1 tsp fresh chopped coriander
  10. Salt To Taste
  11. 1 cup water

Instructions

Steps To Assemble Rajasthani Papad Ki Sabzi
  1. Tare the papads into 1 inch squares.
  2. Heat ghee in a saucepan, add cumin seeds & mustard seeds.
  3. Add asafoetida. Add chilli powder and curd simultaneously. Stir till curd turns golden brown
  4. Add turmeric, water and salt. Boil.
  5. Add the papads and fresh Coriander.
  6. Boil for 3-4 minutes.
  7. Serve hot with Chappatis.

Papad Paneer Fritters

Ingredients
  1. 1 cup crumbled paneer (cottage cheese)
  2. Salt to taste
  3. 1 tbsp grated garlic
  4. 1 tsp chilli powder
  5. 2 tbsp tomato ketchup
  6. 1 tbsp Grated ginger
  7. 1/4 cup plain flour (maida)
  8. 3/4 cup crushed papad
  9. Oil for deep-frying

Instructions

For Serving tomato ketchup Method
  1. Put the paneer in a plate and knead well.
  2. Add the salt, garlic, ginger, chilli powder, tomato ketchup and mix well.
  3. Divide the mixture into 9 equal portions and roll each portion into a 50 mm. (2″) long cylindrical shape. Keep aside.
  4. Combine the plain flour with ½ cup water in a bowl and mix well.
  5. Dip each roll into the flour-water paste and then roll in the crushed papad and deep-fry till they turn golden brown in colour from all the sides.
  6. Drain on absorbent paper and serve immediately with tomato ketchup.