Selection Of Papads Recipe

Heat and roast/fry papads

Choose method: shallow-fry for extra crunch and flavor or dry-roast for lighter option. For shallow-frying: pour 50 ml oil into a wide frying pan and heat over medium-high until shimmering (test by dropping one edge of a papad; it should sizzle). Carefully slide one papad at a time into the oil and fry for 15–30 seconds, pressing gently with a slotted spoon so it puffs and cooks evenly—flip once and cook another 10–15 seconds until crisp and golden. Drain on paper towels. For dry-roasting: hold papad with tongs over a low gas flame or on a hot skillet, moving constantly until evenly puffed and crisp (about 30–60 seconds). Repeat for all papads.

Keep cooked papads warm and crisp by placing them in a single layer on a wire rack or paper towel; do not stack while hot to avoid sogginess.

Prepare ingredients

Peel and chop the raw green mango into small pieces. Wash coriander and mint, roughly chop. Remove stems from green chilies if preferred.

Blend chutney

In a blender or food processor add chopped raw mango (150 g), coriander (25 g), mint (15 g), green chilies (2), roasted cumin powder (1 tsp), jaggery (1 tbs), salt (0.5 tsp), lemon juice (1 tbs) and 60 ml water. Blitz until smooth. If too thick, add water 1 tbs at a time to reach a spoonable but pourable consistency.

Taste and adjust: add more jaggery for sweetness or lemon for tang. Transfer to a small bowl and refrigerate until service. Chutney will keep for 2–3 days refrigerated.

Combine tamarind base and simmer

In a small saucepan combine tamarind paste (60 ml) and water (60 ml). Add brown sugar (2 tbs), tomato ketchup (2 tbs), smoked paprika (1 tsp), chili powder (0.5 tsp), salt (0.5 tsp) and minced garlic (1 clove). Whisk to combine and bring to a gentle simmer over medium-low heat.

Simmer for 6–8 minutes, stirring occasionally, until the mixture thickens slightly and the raw tamarind smell mellows. If too thick, add up to 1–2 tbs water; if too tart, add a touch more sugar.

Temper for smoky aroma

In a small frying pan heat oil (1 tbs) over medium. Once hot, add mustard seeds (0.5 tsp). When they begin to pop, add curry leaves (6) and quickly fry for 5–10 seconds until crisp. Immediately pour the oil, mustard seeds and curry leaves into the simmering tamarind chutney and stir to incorporate. Remove from heat and cool to room temperature before serving in a small bowl.

Prepare radish

Peel and grate the radish (150 g). Place grated radish in a clean kitchen towel or fine sieve and press/squeeze to remove excess moisture—this prevents the raita from becoming watery.

Mix raita

In a mixing bowl whisk the thick yogurt (300 g) until smooth. Add the squeezed grated radish, roasted cumin powder (0.5 tsp), chaat masala (0.5 tsp), salt (0.75 tsp), finely chopped green chili (1), chopped coriander (1 tbs), lemon juice (1 tbs) and sugar (0.5 tsp, optional). Stir well to combine.

Taste and adjust seasoning. Chill for 10–15 minutes before serving to let flavors meld. Transfer to a small serving bowl and garnish with a light sprinkle of roasted cumin or chopped coriander.

Prepare garnish

Finely chop red onion (0.5 cups) and additional coriander (2 tbs). Cut lemon into 4 wedges.

Plate the selection

Arrange 2 papads per person (or as desired) on a large platter. Place small bowls of Hari Aam Chutney, BBQ Imli Chutney and Mooli Raita around the papads. Scatter the chopped red onion and coriander on the platter for guests to sprinkle on papads or raita. Serve lemon wedges on the side to squeeze over papads for extra brightness.

Notes: Keep chutneys chilled and papads crisp—serve immediately once papads are roasted/fried. Leftover chutneys can be refrigerated in airtight containers for 2–3 days.