Papad Churi

Instructions

1. 1

   Roast the Papads

   • Heat a tawa (griddle) or use an open flame on medium heat.
   • Using tongs, place one papad at a time on the heat source.
   • Flip continuously for about 30-40 seconds per papad until it's crisp and has light brown spots. Be careful not to burn it.
   • Set the roasted papads aside to cool for a minute.
2. 2

   Prepare the Churi Base

   • Once cool enough to handle, gently crush the roasted papads with your hands into a large mixing bowl.
   • Aim for coarse, bite-sized pieces, not a fine powder, to maintain a good texture.
3. 3

   Combine Ingredients

   • To the bowl of crushed papads, add the finely chopped onion, deseeded tomato, green chili, and fresh coriander leaves.
   • Sprinkle the red chili powder, chaat masala, and a small pinch of salt over the mixture.
   • Drizzle the melted ghee and freshly squeezed lemon juice on top.
4. 4

   Toss and Serve Immediately

   • Gently but quickly toss all the ingredients together until they are just combined.
   • It is crucial to perform this step right before serving to prevent the papads from becoming soggy.
   • Garnish with sev (if using) and serve immediately as a crunchy, flavorful snack.