MASALA  PAPAD

INGREDIENTS:

• 2 – 3 papads per person
• 3 – 4 tbsp rapeseed oil
• 1 large tomato – diced
• ½ onion – finely chopped
• 2 – 3 green chillies – finely chopped
• 1 - 2 cloves garlic - minced
• Juice of one lime
• 3 tbsp finely chopped coriander
• ½ teaspoon chaat masala
• Salt and pepper to taste

INSTRUCTIONS:

1. Mix the tomato, onion, chillies, lime juice and coriander in a large bowl. Season with salt to taste and even add a little chaat masala if you like. Remember that most papads and chaat masala (if using) already have salt in them so it is a good idea to try one first so that you don’t over season the masala. Cover and place in the fridge while you roast your papads.
2. Heat a dry frying pan over medium high heat. With a brush or your hand, spread a little oil over a papad on both sides. Place it in the center of the pan and press it down with a spatula.
3. You will be able to see the papad cooking through. When this begins to happen, flip it over and press it down again with your spatula. Continue flipping until the papad is nicely roasted on both sides and cooked through. Transfer to a wire rack and continue cooking the rest of the papads in the same way.
4. To serve, top each papad with about two tablespoons of the masala.