Masala Papad is the most common yet mouth watering starter for any Indian cuisine especially with Punjabi.
Fry the Papad in oil. Try to keep it flat and round and avoid it taking a bowl shape. Sprinkle salt and kashmiri Chilly powder immediately when you remove papad from the oil. Now sprinkle chopped onion, tomatoes, cucumber and shredded beetroot followed by corriander and sev. Consume it immediately otherwise the masala papad may turn loose due to moisture. Jain eaters can avoid onion and will still enjoy!!
How to make the tasty recipe procedure as follows:Fry the Papad in oil. Try to keep it flat and round and avoid it taking a bowl shape. Sprinkle salt and kashmiri Chilly powder immediately when you remove papad from the oil. Now sprinkle chopped onion, tomatoes, cucumber and shredded beetroot followed by corriander and sev. Consume it immediately otherwise the masala papad may turn loose due to moisture. Jain eaters can avoid onion and will still enjoy!!
How to make the tasty recipe description mentioned here,Masala Papad is the most common yet mouth watering starter for any Indian cuisine especially with Punjabi.Fry the Papad in oil. Try to keep it flat and round and avoid it taking a bowl shape. Sprinkle salt and kashmiri Chilly powder immediately when you remove papad from the oil. Now sprinkle chopped onion, tomatoes, cucumber and shredded beetroot followed by corriander and sev. Consume it immediately otherwise the masala papad may turn loose due to moisture. Jain eaters can avoid onion and will still enjoy!!