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Papad Shells With Sprout Filling


Feb 04, 2013

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

Masala papad made with a healthy twist. They work best for parties, evening snacks or as nibbles after a hectic day of work. Just make this easy recipe by Arina and eat to your heart's content!

INGREDIENTS

    4 urad papads (Indian black gram cracker)
    1 cup sprouted mung beans
    1 cup boiled chana (Indian brown chickpeas)
    Chopped coriander leaves for garnish
    1 tsp jeera (cumin) powder
    1 tsp red chilli powder
    ¼ tsp amchur (dry mango) powder
    Salt to taste
    1 small onion finely chopped
    1 tomato finely chopped and de-seeded

DIRECTIONS

Put the sprouts in a bowl
Add boiled chana
Chopped tomato
Chopped onions
Add jeera powder
Add red chilli powder
Tip — You can add finely chopped green chillies if you like
Add the amchur powder
Salt
Add some coriander leaves
Mix all the ingredients well
Tip — You can use lemon juice instead of amchur powder
Roast your papads on a non-stick tawa/griddle
Tip — Use a wooden press to see that the papads are uniformly cooked
Fold the papads when they are hot, holding them till they get crisp and retain shape
Pour in your filling
Garnish with coriander
Ready to serve

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