Masala papads from Chai, Chaat & Chutney: A Street Food Journey Through India (page 174) by Chetna Makan

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Notes about this recipe

  • Ganga108 on January 02, 2024

    Brilliant! A gorgeous pre-dinner snack on a summer evening, eating outside. It is colourful and delicious with the chaat mix on top of the papads. Needs to be eaten immediately after the topping is applied so the juices don't soak into the papads.

  • mjes on July 23, 2021

    Pappadums and their close relatives I usually have served with a variety of chutneys. This pairing with a fresh salsa is brilliant.

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