How to make Masala Khichia Papad - SK Khazana -
Roasted papad topped with some salad vegetables, green chutney and red chilli chutney and served
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Khichia papads, Dried red chillies (सूखी लाल मिर्च )
Cuisine : Gujarati
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like veg. momos Eggs Spinach Wrap Corndog Aloo Bhujiya - SK Khazana
Masala Khichia Papad - SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Masala Khichia Papad - SK Khazana Recipe
Khichia papads 8
Dried red chillies soaked for 15 minutes 8-10
Garlic cloves 8-10
Sea salt to taste
Lemon juice 2 scoop
Butter melted 8 teaspoons
Small onions finely chopped 2
Small clabbage finely chopped 1/2
Medium green capsicum finely chopped 1
Small cucumbers peeled and finely chopped 2
Small tomatoes seeded and finely chopped 2
Green chutney as required
Nylon sev as required
Fresh coriander leaves finely chopped for garnish
Salt to taste
Chaat masala to sprinkle
Method
Step 1
Blend together red chillies, garlic cloves, sea salt and lemon juice with some water to a fine chutney. Transfer into a bowl.
Step 2
Roast khichia papads.
Step 3
Drizzle 1 teaspoon melted butter on each roasted papad. Break into large pieces and top with some onion, some cabbage, some capsicum, some cucumber and some tomatoes.
Step 4
Drizzle some green chutney and red chilli chutney, sprinkle nylon sev, coriander leaves, sea salt and chaat masala on top.
Step 5
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
