Elevated Vegan Masala Papadum Snack Recipe: A Spicy Fusion of Taste and Texture

Allergens

None, except gluten if using papads with additives

Ingredients

• 12 pieces of store
• bought plain papadums
• 3 tablespoons vegetable oil
• 1/4 cup besan (chickpea flour)
• 1/4 cup water
• 1 teaspoon cumin seeds
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• Salt, to taste
• Freshly chopped cilantro, for garnish

Instructions

1. In a small bowl, whisk together the besan and water until smooth. This will be our binding agent for the masala mixture. Set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add cumin seeds, and once they start to sizzle, add the black mustard seeds. Let them crackle for a few seconds.
3. Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook for about 1 minute until the spices are fragrant.
4. Slowly pour in the besan mixture while continuously stirring to avoid lumps. Keep cooking until a thick paste forms. Remove from heat and allow it to cool slightly.
5. Preheat oven to 350°F (175°C). Place papadums on a baking sheet in a single layer. Bake for about 5 minutes or until they start to crisp up.
6. Once the masala mixture is cooled, gently spread a thin layer on each baked papadum. Return them to the oven and bake for another 3 4 minutes, or until the edges are golden brown and crispy.
7. Remove from the oven, let them cool slightly, then garnish with chopped cilantro before serving.

Chef’s Insight

The key to perfect Masala Papadum Snack lies in balancing the flavors and textures, with the crunchy papadums complementing the spicy masala layer.

Notes

The masala mixture can be prepared ahead of time and stored in the refrigerator for up to a week.