Chillie Papad (Papad Seasoned with Chillies and Spices)


  • 5 sheets of papad
  • 1 tablespoon curry powder
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 10 fresh red chilies, finely chopped
  • 5 tablespoons chopped cilantro
  • 1 cup fresh chopped tomatoes
  • 1 cup chopped red onion
  • 2 tablespoons lime juice
  • 1 tablespoon toasted cumin seeds
  • 5 tablespoons musturd oil for seasoning
  • 1 cup oil for deep frying
  • Salt to taste


  1. In a bowl, combine all ingredients for topping, including curry powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt and musturd oil; toss well.
  2. On a deep frying pan, heat oil.
  3. Deep fry papad sheets, one at a time, until crispy.
  4. Do not over fry papads as they turn bitter in taste.
  5. (Optionally toast the papad directly on a low flame. They usually only take from a few to 30 seconds per side. )
  6. Place fried papads on paper towel to absorb excess oil.
  7. Allow cooling for two minutes.
  8. Sprinkle three tablespoons of seasoned toppings on the fried papad.
  9. Serve immediately.