Masala Papad is one of the easiest recipe for bringing in a variation to plain papad. You'll find it being served at many restaurants as a appetizer, starter, snack too.
Traditionally the papad is fried in the oil for the recipe, but I've used minimum oil to roast the papad on a griddle (tawa).
Check out how to enjoy this tasty bite ;)
1 cup Boiled Chickpeas (Chhole)
1 medium sized Onion - finely chopped
1 medium sized Tomato - finely chopped
2 Green Chillis - finely chopped
Fresh Coriander Leaves - finely chopped
Salt to taste
Red Chilli Powder to taste
Pepper Powder to taste
Fresh Lemon Juice- 2 tsp
Apply little oil on papad and roast on griddle just like a parantha keeping the flame low.
If the edges are bit uncooked, give the papad a quick round up on direct flame. Keep it aside, when done.
Mix Chickpeas, Onion, Tomato, Green Chilli and Coriander leaves in a bowl.
Add Salt, Pepper Powder, Red Chilli Powder and mix well.
Pour the lemon juice in the mixture and toss the veggies.