Anda Bhurji with Masala Papad

Ingredients

• 4 piece Urad Dal Papad (medium size)
• 1 small Onion (finely chopped)
• 1 small Tomato (deseeded and finely chopped)
• 1 piece Green Chili (finely chopped, adjust to taste)
• 2 tbsp Coriander Leaves (freshly chopped)
• 1 tsp Chaat Masala
• 0.25 tsp Red Chili Powder (or to taste)
• 0.25 tsp Salt (adjust as papad and chaat masala are salty)
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Sev (nylon sev or any fine variety for garnish)
• 1 cup Oil (for deep frying, if not roasting)

Instructions

1. 1

   Prepare the Masala Topping

   • In a medium bowl, combine the finely chopped onion, deseeded tomato, green chili, and fresh coriander leaves.
   • Add the chaat masala, red chili powder, and salt. Mix gently to combine.
   • Just before serving, squeeze the fresh lemon juice over the mixture and give it a final toss. Set aside.
2. 2

   Cook the Papad

   • Method 1 (Roasting): Using a pair of tongs, hold a papad over a medium gas flame. Continuously flip and move it around for about 30-45 seconds until it is evenly cooked, crisp, and has light brown spots. Be careful not to burn it.
   • Method 2 (Frying): Heat oil in a kadai or deep pan over medium-high heat. Once hot, slide a papad into the oil. It will puff up in 3-5 seconds. Immediately flip it, cook for another 2-3 seconds, and remove it with a slotted spoon. Drain on paper towels.
   • Method 3 (Microwave): Place a papad in the microwave and cook on high for 45-60 seconds, or until crisp. Timing may vary based on microwave wattage.
3. 3

   Assemble and Serve Immediately

   • Place a freshly cooked papad on a serving plate.
   • Quickly spoon a generous amount (about 2-3 tablespoons) of the prepared masala topping over the entire surface.