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Kerala · Snack

Papad Chips

Traditional 27. Papad Chips recipe

🧺 Ingredients

• 4 papads (thin lentil crackers, 80g)
• Oil for deep frying (1.5 cups/360ml)
• 1 medium onion, finely chopped (100g)
• 1 medium tomato, finely chopped (80g)
• 2-3 green chillies, finely chopped
• 1 tbsp fresh coriander, finely chopped
• ½ tsp chaat masala
• ¼ tsp red chili powder
• Juice from ½ lime (10ml)
• Salt to taste (¼ tsp/1g)
• 1 tbsp oil (15ml, for cooking topping)

👩‍🍳 How to make Papad Chips

1. Deep fry papad (5 mins, high heat): Heat 1.5 cups oil to 340°F/170°C. Place 1 papad at a time into hot oil. It will puff and expand immediately (within 1-2 seconds). Using fork, flip quickly. Remove immediately after 1 second on other side—papad should be thin, crispy, not browned. Drain on paper towels. Repeat for remaining papads.
2. Prepare topping (5 mins, room temperature): Mix 100g chopped onion, 80g chopped tomato, 2-3 green chillies, 1 tbsp coriander, ½ tsp chaat masala, ¼ tsp chili powder, 10ml lime juice, 1g salt in bowl. Let sit 2 minutes for flavors to blend.

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