Celebrity Master Chef Dr Kaviraj Khialani
A papadam, papad, or appalam is a seasoned flatbread made from dried dough of black gram bean flour, either fried or cooked with dry heat until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Some papad also are lentil based studded with Indian spices which can also be deep fried. Salt and peanut oil are also used at times while making the dough for papad, flavoured and seasoned with spices like chili, cumin, coriander, turmeric and more.
Papadam recipes vary from region to region and from family to family. They are typically made from a flour or paste derived from lentils, chickpeas, black gram, rice, or potatoes. Papadam can be prepared from different ingredients and methods. Arguably, the most popular recipe uses flour ground from hulled split black gram mixed with black pepper, salt, and a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later preparation and consumption. It may also contain Rice, Jackfruit, Sabudana, etc., as main ingredients. Cracked black pepper, red chili powder, Asafoetida, or cumin or sesame seeds are often used as flavouring agents. Papad is also made from Rice flakes, Ragi and Horse gram as well.
The dough once made is rested for some time and then divided into equal portions, rolled out very thin and allowed to dry up before being packed and made available for sale or use. Deep-frying, toasting, roasting over an open flame, microwave method etc are some of the ways in which we work with papad.
This concept is something very interesting to work with and with me it’s been a fun element since childhood having seen loads of them being roasted and fried on daily basis with variety of home cooked foods especially being coming from a sindhi kitchen!
We have been enjoying papad with Dal- Rice, Sindhi Sai Bhaji with Brown Onion Pulao, Sindhi Kadhi-Chawal with Aloo Tuk with Boondi Raita. It is one of those most welcomed accompaniments which add delight and crunchy bite to almost any meal during the day!
Here are a few of my favorite easy to make recipes using Papad:
VEGGIE PAPAD BITES
Ingredients
Oil-2 tsp
Cumin seeds-1/2 tsp
Ginger-garlic paste-1 tsp
Green chilies-1 tsp chopped
Boiled mashed potato-1 cup
Grated carrot-1/2 no
Chopped capsicum-1/2 no
Salt and pepper to taste
Red chili powder-1/2 tsp
Turmeric powder-1/4 tsp
Garam masala powder-1/4 tsp
Chaat masala-1/2 tsp
Coriander leaves-2 tsp chopped
To coat with
Bread crumbs-1/4 cup
Roasted crushed papad-1/4 cup
Maida- water batter-1 cup thick/coating types
Oil to fry
Dips and sauces/chutneys to serve with
Method
- To prepare the mixture for the veggie papad bites, heat oil in a pan add in the ginger, garlic, chilies and saute for a few seconds, add in the carrots, capsicums salt and all powdered spices, mix well.
- Now add in the boiled mashed potatoes, coriander leaves, chaat masala powder and mix well, remove and allow to cool slightly.
- While the mixture is still a little warm divide it into equal portions and using an oiled hand and fingers, shape the portions into finger like shapes or rounds/squares etc.
- Chill for 20 mins, then dip the portions in maida- water batter and coat with papad crumbs mixture and again chill for 20 mins. Now heat up oil to a medium high flame, slowly slide the pieces in the hot oil and fry until nice and golden browned.
- Remove on a kitchen paper, drain off excess oil and serve hot with a variety of sauces, dips, chutneys etc.
PAPAD KI ZAIKEDAAR SUBZI
Ingredients
Oil-1 tsp
Ghee-2 tsp
Papad- 5-6 no
Tomato puree- ½ cup
Curd- ½ cup thick and beaten
Jeera-1 tsp
Salt to taste
Hing-1/4 tsp
Green chilies-2 tsp chopped
Red chili-1-2 slit
Ginger-1 tsp chopped
Turmeric powder-1/2 tsp
Red chili powde-1/2 tsp
Coriander powder-1 tsp
Water-as needed
Coriander leaves-2 tbsp. chopped
Fresh cream-2 tsp
Method
- Papad being the main ingredient in this recipe while some use it raw I prefer to roast it as well once in a while or even fry it at times and then add it into the masala/gravy.
- Heat oil and ghee add hing, cumin seeds, red chilies, green chilies, and add in ginger, all the powdered spices and little water on low flame until the spices start getting fragrant- some also add mustard seeds.
- Add in the tomato puree and cook on medium flame until the oil/ghee starts floating on the sides, now add beaten curd and little water and mix well, simmer for 2-3 mins.
- Now the gravy starts to get a nice creamy texture and body, check for salt and add water as well to get a nice texture to it add in the broken papad pieces and cream and mix well, turn off the flame add coriander for garnish and serve hot with rotis/ phulkas.
MASALE WALA PAPAD
Ingredients
Papad -3-4 no of your choice, ideally choose a bigger size one
For the topping-1
Onions-1/2 cup chopped
Tomatoes-1 med size chopped
Green chilies-1 tsp chopped
Coriander leaves-1 tbsp. chopped
Mint leaves-2 tsp chopped
Salt and pepper to taste
Roasted crushed jeera-1/2 tsp
Chaat masala-1/2 tsp
Lime juice-2 tsp
Oil-1 tsp
Mix and chill for few mins.
For the topping-2
Oil-1 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Carrot-1/2 grated
Capsicum-1/2 chopped
Cucumber-1/2 fine cut
Mint leaves- 2 tsp chopped
Coriander leaves-2 tsp chopped
Kala namak/ black salt/rock salt- to taste
Crushed black pepper-1/4 tsp
Chaat masala-1/4 tsp
Lime juice-2 tsp
Sunflower seeds/ melon seeds-2 tsp
Tomato ketchup-2-3 tsp
Method
- We have two options as given above for this recipe for masala papad, though there are a number of other ways too in which I usually make it.
- In some cases I prefer to use a minted chili mayonnaise as well in the topping or just offer it on the side as a dip as well.
- In the first topping recipe, we just need to mix everything together and either fry or roast the papad and top it up with the mixture and serve immediately.
- In the second option of the topping we need to heat oil and saute the garlic, onion, carrots, capsicums or any other veggies of your choice as well, add seasonings, spices to taste and mix well, turn off the flame cool down then add tomato sauce/ schezuan chutney, cucumber, mint, assorted seeds, coriander, pomegranate seeds etc and serve as a topping either with fried or roasted papad.
KARARA PAPAD PANEER FINGERS
Ingredients
Paneer- 250-400 gms, cut into finger shapes
Papad-4-5 no, roasted and crushed
Bread crumbs-1/4 cup
Maida-water batter- 1 cup for dipping
Oil to fry
Dips/chutneys/ sauces to serve with.
For the marination on the paneer fingers
Oil-2-3 tsp
Ginger-garlic paste-1 tsp
Green chili paste-1 tsp
Salt to taste
Red chili sauce-2 tsp
Soy sauce-2 tsp
Tomato ketchup-2 tsp
Roasted crushed jeera-1/2 tsp
Turmeric powder-1/2 tsp
Lime juice-2 tsp
Chaat masala-1/2 tsp
Method
- Prepare the paneer fingers and apply the marination on them and keep aside in the fridge for 20 mins.
- Meantime get ready with the maida-water batter and papad crumbs, dip every piece of paneer in the batter lift and carefully coat with papad crumbs, make sure they are covering the paneer pieces well on all sides, place it in the tray, chill for 20-30 mins in the fridge.
- Heat oil in a kadai to a medium hot flame and slide the paneer fingers and turn them gently in order to get a nice golden color and crusty outer texture, remove them on a kitchen paper, drain excess oil and serve hot with dips/sauces/chutneys of your choice.
CONE WALA PAPAD CHAAT
Ingredients
Papad- 4-6 no cut into halves and roasted/fried, shaped into cones.
For the chaat
Sweet corn- ½ cup boiled
Sprouts-1/2 cup boiled
Boondi-1/4 cup
Salt and chaat masala to taste
Pepper powder to taste
Lime juice-2-3 tsp
Roasted crushed jeera-1/2 tsp
Red chili powder-1/2 tsp
Boiled mashed potatoes-1/2 cup
Capsicum-1/2 no chopped
Tomatoes-1/2 cup chopped
Green chilies-1 tsp chopped
Coriander and mint leaves-2 tbsp. chopped
Tamarind chutney-2-3 tbsp.
Green chutney-2-3 tbsp.
Schezuan chutney-2-3 tsp
Kurmura/ Papdi/ Sev as needed
Method
- Prepare all the ingredients for the papad cone chaat recipe.
- We can also use chopped chicken tikka, seekh kababs, saute grilled or tandoori prawns can be sliced and used here as well. Cooked boneless chicken or mutton pieces can also be getting in here.
- As per this veg recipe, we will be mixing up all our ingredients in a bowl and adding seasonings, chutneys etc as per taste and giving it all a nice toss and mix.
- The papad needs to be ready in the shape of cones, by either roasting or frying method.
- This needs to be assembled and served immediately, so start with that process once you are ready to eat, fill the papad cones with the yummy chaat and garnish with mint, pomegranate seeds, some nuts/seeds/ roasted crushed peanuts and enjoy.
PRAWN POPPADUM CANAPES
Ingredients
Mini/small papads-12-15 no- roasted or fried
For the prawns
Medium sized prawns- 12- 18 no, cleaned and washed.
We can also use mushrooms, Babycorn, paneer, capsicums.
Oil-2 tsp
Ginger-garlic chili paste-1 tsp
Onion-1/2 chopped
Green chilies-1 tsp chopped
Salt and pepper to taste
Red chili sauce-2 tsp
Chaat masala-1/4 tsp
Lime juice-2 tsp
Coriander and mint-2 tsp.
For the spread on the canapes
Boiled chickpeas-1 cup
Garlic-1 tsp chopped
Basil leaves-10-15 no
Coriander-1/2 cup leaves
Mint-10-12 no
Olive oil-2-3 tbsp.
Chilled water-2 tsp
Salt and pepper
Lime juice-2 tsp
Peanuts-2- 3 tsp
Cheese-2-3 tsp grated
Grind to a paste and chill
Method
- Start with the spread recipe, assemble all in the mixer jar and turn into a nice paste, use a little chilled water as well to get the right texture, chill until being used.
- Now to start with the prawns, heat oil in a pan, add in the ginger, garlic, chili paste, add in the onions and saute until pink, add in the prawns, salt and spices to taste, cook for 4-5 mins on a medium flame add a little water just to ensure even cooking. add in sauces, chaat masala, lime and coriander leaves, cook for 3-4 mins, turn off the flame and allow to cool.
- To assemble the canapes, place the fried/roasted papad on a serving platter, place ½ tsp full of the prepared chickpea paste and then place the saute and cooked prawns on every canape.
- Use variety of garnished from cream cheese, olives, parsley, pomegranate seeds, jalapeno peppers etc and serve immediately.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow
