Garam masala and papad salad from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 63) by Dr. Sheil Shukla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on May 08, 2024

    Lovely! Crisp and delicious. You need to make Garam Masala, Chaat Masala (optional) and a cashew - garam masala dressing (delicious) so allow 35 or so minutes for that. Then the salad comes together quite quickly as you slice the ingredients. I added some thinly sliced fennel and some pomegranate kernels (instead of pistachios) as they needed to be used up; they were delicious additions. (The book's pic looks different to the final dish, but is still recognisable.)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.