The crunchies and munchies

Sakal Times
Thursday, 28 February 2019

The delicious flatbread is an accompaniment to Indian meals and sometimes even served with drinks. However, Ganesh Papad, a premium brand, shares exciting recipes to reinvent the taste of papad


  • Papad, medium-sized…8 
  • Oil……1 tbsp
  • Cumin seeds……tsp
  • Onion (medium-sized) 
  • finely chopped,…1 
  • Turmeric powder……¼ tsp
  • Chana masala……½ tsp
  • Red chilli powder……1 tsp
  • Chickpeas (kabuli chana), soaked overnight and boiled ……2 cups
  • Peanuts………1 cup
  • Lime juice……1 tbsp
  • Salt to taste


  • Heat a non-stick tawa. Roast each papad on it, turning sides, till both sides are light golden. Remove from heat, lightly wrap around a thick rolling pin while still warm and keep for a few seconds to get the shape of taco shells.
  • Heat oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add onion and sauté till translucent.
  • Add turmeric powder, chana masala and chilli powder and sauté for 30 seconds. Add chickpeas, mix and cook for 1 minute. Add salt and toss. Add 2-3 tbsp of water, mix, cover and cook till mixture dries.
  • Add lemon juice and peanuts; mix well. Transfer into a bowl.
  • Place roasted shells on a serving platter and fill them with the chickpea mixture. Drizzle some mint yogurt on top and garnish with coriander sprigs.
  • Serve immediately with yogurt and green chutney.


  • Papads………8
  • Cumin seeds……1 tsp
  • Ginger and garlic, 
  • minced    1 tbsp
  • Small onion, minced……1 
  • Medium potatoes, boiled, 
  • peeled and sliced finely………2 
  • Boiled green peas……1 cup
  • Coriander leaves, chopped……2 tbsp
  • Green chillies, minced……2 
  • Turmeric powder……¼ tbsp
  • Coarsely pounded coriander and anise seeds……1 tbsp
  • Grated paneer and cheese……50 gm
  • Salt to taste


  • Heat 1 tbsp oil and fry cumin seeds.
  • When they stop popping, add ginger, garlic and onions and cook until they turn golden brown.
  • Add the remaining ingredients, mix well and put off the flame.
  • Soak the papads one by one in a bowl of water for a few seconds.Put on a wet cloth.
  • Put filling in the centre of each and roll up into a tight roll.
  • Seal the edges with a paste of flour and water.
  • Set aside for a few minutes to dry and then deep fry until its golden in colour.
  • Serve with green chutney and relish.


  • Papads……6 
  • Carrots, capsicums and cabbage, grated………½ cup each
  • Ginger and garlic, grated………1 tbsp each
  • Green chillies, minced……2 
  • Coriander leaves, chopped……2 tbsp
  • Ajinomoto………1/8 tbsp
  • Cornflour……1 tbsp
  • Soy sauce……1 tbsp
  • Salt to taste


  • Heat 1 tsp oil and fry ginger and garlic till soft.
  • Add the vegetables and cornflour and mix it well; put off the flame and keep the mixture aside. 
  • Immerse the papads one by one in water for a few seconds. Place on a wet cloth.
  • Put vegetable mixture on one side of the papad and roll up into a tight roll.
  • Seal edges with a paste made of refined flour and water.
  • Leave the roll to dry for 5 to 10 minutes.
  • Then deep fry the rolls till it gets a golden colour.
  • Drain and cut into slices slantwise and serve with sauce of your choice.
  • If you are a non-vegetarian, you can also add shredded cooked chicken, fish or prawns to the filling.

(NOTE: You can also bake them in microwave oven after brushing them with oil or even in an ordinary oven.)

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