All-new Chote Papad With Mango Chutney Recipe
Make All-new Chote Papad With Mango Chutney Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chote Papad
For the Mango Chutney
Method
Preparing the Chote Papad
- 1
Mix the Flours
In a large mixing bowl, combine the urad dal flour, rice flour, cumin seeds, black pepper powder, and salt. Mix well to ensure all ingredients are evenly distributed.
- 2
Add Water
Gradually add water to the flour mixture, kneading it into a smooth dough. The dough should be pliable but not too sticky.
- 3
Roll Out the Papads
Divide the dough into small balls. On a lightly floured surface, roll each ball into a thin disc, about 4 inches in diameter.
- 4
Dry the Papads
Place the rolled-out papads on a clean cloth and let them air dry for at least 1-2 hours or until completely dry.
- 5
Fry the Papads
Heat oil in a frying pan over medium heat. Once hot, fry the dried papads one or two at a time, until they puff up and turn golden brown. Drain on paper towels.
Making the Mango Chutney
- 6
- 7
Cook the Chutney
Cook the mixture over medium heat, stirring occasionally, until it comes to a boil. Reduce heat and simmer for 15-20 minutes, or until the mango is soft and the chutney thickens.
- 8
Add Coriander
Once the chutney has thickened, remove it from the heat and stir in the chopped coriander leaves.
- 9
Cool and Serve
Allow the chutney to cool to room temperature before serving it alongside the chote papad.
