Masala Papad for A Quick Snack

Masala Papad is one of the easiest recipe for bringing in a variation to plain papad. You'll find it being served at many restaurants as a appetizer, starter, snack too.

Traditionally the papad is fried in the oil for the recipe, but I've used minimum oil to roast the papad on a griddle (tawa).

Check out how to enjoy this tasty bite ;)

Ingredients:
2 Papad
1 cup Boiled Chickpeas (Chhole)
1 medium sized Onion - finely chopped
1 medium sized Tomato - finely chopped
2 Green Chillis - finely chopped
Fresh Coriander Leaves - finely chopped
Salt to taste
Red Chilli Powder to taste
Pepper Powder to taste
Fresh Lemon Juice- 2 tsp
Oil

Method:

Apply little oil on papad and roast on griddle just like a parantha keeping the flame low.

Turn the papad upside down to roast it from other side as well.

If the edges are bit uncooked, give the papad a quick round up on direct flame. Keep it aside, when done.

Mix Chickpeas, Onion, Tomato, Green Chilli and Coriander leaves in a bowl.

Add Salt, Pepper Powder, Red Chilli Powder and mix well.

Pour the lemon juice in the mixture and toss the veggies.

Spread the vegetables over the papad evenly and serve immediately.

Tip: You may spread green chutney on papad to make it more spicy.

Masala Baby Corn Recipe : Kids Special

Vacations are not always meant for lying on the couch carelessly, specially when kids are around and asking for something 'DIFFERENT' to eat after every two hours ;) So is happening at my home these days and it is making me think of tasty yet healthy options for kids. Today I cooked simple baby corn recipe which can enjoyed as a snack or with main meals.  

Ingredients:

12-15 baby corns
1 tsp ginger garlic paste
½ cup finely chopped onion 

½ tomato puree
1 tsp soya sauce
3-4 tbsp corn flour
3-4 tsp olive oil 

½ tsp red chilli powder

salt to taste

pepper powder to taste 

½ tsp sugar

water 

Methood:

• Wash and rinse dry the baby corns. Cut the baby corn into halves if they are bigger in size. 
• Make a smooth batter by mixing the cornflour, salt and a few pinches of red chilli powder with water.
• Heat the oil in a flat frying pan. 
• Coat each piece of baby corn with cornflour by dipping it properly in the batter.
• Shallow fry the baby corns nicely by flipping every piece so that all its sides turn golden brown.
• Keep the fried baby corns aside on a paper napkin.

• Now heat about 2 tbsp olive oil in another pan and saute chopped onions and ginger-garlic paste till the onions become translucent. 
• Pour the tomato puree now and let it cook on medium flame for 4-5 minutes.
• Sprinkle soya sauce, pepper powder, salt and sugar to the masala and stir well. 
• Finally add fried baby corns in this mixture, mix well and let it cook for a minute or two so that corns absorb the flavour.

• Serve the masala baby corn either as a starter or it it will go well even with fried rice / hakka noodles/ biryani etc. since the dish is not completely dry.

Suggestions:

• You may add capsicum / bell pepper to the recipe for the indo chinese version of this recipe and saute it with onions.
• A few drops of vinegar would make the dish tangier.
• You may sprinkle some chilli flakes and oregano for seasoning on this final preparation. 

Do you also love babycorns? I would love to know your variation to the recipe :)