Masala Papad

YIELD: 6–10 WAFERS

Making a little spicy topping for your papad is something I came across years ago, when I was a staffer on Capitol Hill, while eating at a D.C. Indian restaurant. It’s a fun and unique way to present a traditional Indian snack, and it’s become a favorite for my kids.

1 (6–10 count) package store-bought papad (made from lentils)
2 tablespoons oil
1 medium red onion, peeled and minced (1 cup [150 g])
2 medium tomatoes, diced (1 cup [160 g])
1–2 green Thai, serrano, or cayenne chiles, stems removed, finely sliced
1 teaspoon Chaat Masala
Red chile powder or cayenne, to taste

With tongs, take one papad at a time and heat it over the stovetop. If you have a gas stove, cook it right over the flame, being careful to blow out little bits that catch fire. The best way to cook these is to constantly flip them until all parts are cooked and crisp. If using an electric stove, heat them on a wire rack set over the burner and flip continuously until they are crisped. Be careful—they burn easily.
Lay the papads out on a large tray.
With a pastry brush, lightly brush each papad with oil.
In a small bowl, mix together the onion, tomatoes, and chiles.
Spoon 2 tablespoons of the onion mixture over each papad.
Top off each papad with a sprinkle of Chaat Masala and red chile powder. Serve immediately.

Note:
Because these need to be eaten immediately, garnish each papad just before serving.

Masala Papad

1 (6–10 count) package store-bought papad (made from lentils)
2 tablespoons oil
1 medium red onion, peeled and minced (1 cup [150 g])
2 medium tomatoes, diced (1 cup [160 g])
1–2 green Thai, serrano, or cayenne chiles, stems removed, finely sliced
1 teaspoon Chaat Masala
Red chile powder or cayenne, to taste

With tongs, take one papad at a time and heat it over the stovetop. If you have a gas stove, cook it right over the flame, being careful to blow out little bits that catch fire. The best way to cook these is to constantly flip them until all parts are cooked and crisp. If using an electric stove, heat them on a wire rack set over the burner and flip continuously until they are crisped. Be careful—they burn easily.
Lay the papads out on a large tray.
With a pastry brush, lightly brush each papad with oil.
In a small bowl, mix together the onion, tomatoes, and chiles.
Spoon 2 tablespoons of the onion mixture over each papad.
Top off each papad with a sprinkle of Chaat Masala and red chile powder. Serve immediately.

Note:
Because these need to be eaten immediately, garnish each papad just before serving.