The Masala Papad Makeover

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Pappadam, Pappadom, Poppadam, Poppadom Puppodum,
, .This is not a tongue-twister challenge these
are just some of the (musical) alternatives for
the more popular PAPAD , the all pervasive
savoury add-on that completes and complements an
Indian meal, serves as a starter, or just a good
old snack. These are some of my favourite
papads Papad recipes vary from region to region
and from family to family. The flour used for
making papads can be chick pea, black gram
(urad), channa dal (Bengal gram), and split green
gram (moong dal). You can also make papads out of
rice flour and potatoes. Typically, the flour is
made into tight dough with oil (traditionally
peanut oil) and salt. After this, you can let
your creative juices flow add jeera (cumin)
chilli flakes, pepper, ajwain (aniseed)- ah, the
list is as endless as your creativity!
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The dough is rolled out into thin rounds either
by hand or mechanically. Here, I must add that
the old hands at papad-making are no mean
machines either, dishing out the thinnest papads
at the speed of light! These are then dried in
the sun and then stored. Obviously, activity for
the dry days of summer. Choose your
preference Papads can be roasted, microwaved or
fried as per choice. They can also be made more
exotic than that! Enter the masala papad! Masala
is the spice of Indian life. Masala papads are
popular starters and snacks. You can serve them
with beverages, soup or just on their own.
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Masala papad is essentially fried/roasted/microwav
ed papad topped with imagination. So, every
recipe that follows uses the cooked papad-
please remember that. How to cook a papad without
it curling up If you want to top papads, they
have to be toppable no dents, no curls, no
cracks. If you are deep frying them Make sure
the oil is hot Drop a papad in, press down in the
middle and quickly remove. You can also hold it
down with a big spatula. The microwave is pretty
handy this way You can lightly brush the raw
papad with a little oil. Put a paper napkin on
the turntable of the microwave, place your papad
on it.
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Zap for 30 seconds. More if necessary. Keep an
eye on the papad, or it might just go up in
flames. The popular salad topping Chop the
veggies and keep aside. Add salt and lemon juice
just before you top. DO NOT TOP unless you are
ready to serve/eat. Finely chop tomatoes, onions,
green chillies(optional), coriander, kheera
(cucumber). Season with salt, chilli powder, chat
masala, and a little lemon juice. Top the papad.
Enjoy!
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Mexican Masala guacamole topping For the
guacamole one ripe avocado (should be dark brown
outside, very soft to the touch), finely chopped
onions, tomatoes, green chillies, and coriander,
one clove of minced garlic, a tablespoon of lemon
juice, salt to taste. Scoop the pulp from the
avocado into a dish. Mash it till smooth. Add all
the other ingredients. Spread the guacamole
thinly on the papad. Ready to serve!
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Pre-summer special 1 raw mango or the sweet and
sour Totapuri/ Bangalora mango if you dont
like it too sour kheera (cucumber), and green
chillies. Chop these really fine. Add chilli
powder, cumin (jeera) powder, chat
masala(optional), pepper (if your base papad does
not have cracked pepper already or you want a
little more punch), salt to taste. Your toppings
ready! Crown your papad before you serve. Papad
coleslaw canapés Cut your raw papads into four
sections by folding into a semi-circle and then,
over again. Microwave so that they do not curl
up. This is your canapé.
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To make the coleslaw You require 1 tbsp. hung
curd. 1 tbsp mayonnaise (veg. mayo is also
available in the market look for the green dot),
about 100 grams of cabbage, 1 small carrot and ¼
of an apple(optional). English mustard- as per
taste. Salt. Shred cabbage finely. Make juliennes
of carrot. If using, slice the apple really thin
use a slicer. Add enough mayo and hung curd to
make a dry-ish dressing. Add the mustard and
salt. Mix well. Top onto papad sections before
serving.
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Punchy potato masala papad 2 small potatoes 2
green chillies chopped fine imli (tamarind)
chutney- you can get a good brand ready-to-use in
any good store a bowl of sev- use the fiery
Bikaner variety if you like your masala with a
BIG M chopped coriander leaves chaat masala
black salt. Boil and dice potatoes. Sprinkle the
black salt on them, add the chopped chillies, and
toss. Spread some imli chutney on the papads. Top
with diced potato mix. Sprinkle some chaat
masala. Top with sev, followed by
coriander. Crunchy munchy!
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Health-is-wealth masala topping 2 carrot grated
2 tbsps of grated raw coconut 2 green chillies
chopped fine some lemon juice chopped
coriander salt to taste. Mix all the
ingredients. Pile on this healthful mix onto your
roasted papad. Tamp it down. Happy guilt-free
snacking! A masala papad story A Bollywood film
actress was the participant in Celebrity Big
Brother in England, where celebrities are
required to co-exist in a house. Here she was
called, among other unsavoury names, a
poppadam.
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Because of the hue and cry that this gutsy
actress made about the racial abuse that she was
subjected to, Big Brother lost its sponsors and
the TV watchdog Ofcom ruled to have sanctions
placed on the series. Did she win the house? Oh
yes, the sweepstakes involved both fame and
money! Moral of the story Beware the power of
the poppodam (or papad)! When you buy papads,
make sure that they have been stored properly. If
you like that extra punch in your papads, buy the
already-masala variety with cracked pepper.
Papads are also victim to insect attacks- so be
careful that your brand is an assurance of
quality and freshness.
Thank You...