Papad Churi
Crushed roasted papad tossed with ghee, onion, green chili, and fresh coriander makes a quick, crunchy Rajasthani-style side. It comes together in minutes and adds salt, spice, and texture to a simple meal.
For 8 servings
- roast · ~3 min
Roast the papad.
1.Roast each papad over low flame or on a hot tawa until crisp and lightly blistered.2.Turn often so it cooks evenly without burning.3.Cool completely before crushing.TIPRoast on low heat so the papad stays crisp and does not char in spots. - mix · ~3 min
Crush and mix the churi.
1.Break the roasted papad into small flakes in a bowl.2.Add onion, green chili, coriander leaves, red chili powder, black pepper, and lemon juice.3.Drizzle in the melted ghee and toss gently until everything is mixed well. - serve
Serve the papad churi right away.
Serve immediately as a crunchy side with dal, khichdi, or a simple Rajasthani meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the roasted papad fully before crushing, or trapped steam will soften the churi.
- 2Roast on low flame and rotate constantly so the papad blisters evenly without bitter black spots.
- 3Keep the papad in small flakes, not powder, so the dish stays crunchy and textured.
- 4Add lemon juice and ghee just before serving to prevent the onion from watering out the mixture.
- 5If your papad is already very salty, taste before adding any extra seasoning or masala.
- 6For the best crunch, chop the onion very fine and pat it dry if it seems juicy.
Adapt it for your goals.
Jain
Skip onion and use extra coriander, green chili, and lemon for a sharper, onion-free version.
veganVegan
Replace ghee with a few drops of neutral oil or roasted peanut oil to keep the dish dairy-free.
tomato onionTomato-onion
Add a little finely chopped firm tomato for a juicier, chaat-like papad churi; serve immediately so it stays crisp.
garlic spikedGarlic-spiked
Mix in a tiny amount of grated raw garlic for a bolder, punchier side with dal or khichdi.
Why this is on our healthy list.
Light, Quick Side
Because it is based on roasted papad with fresh onion, chili, and herbs, this side adds flavor and texture without being heavy.
Fresh Herbs and Aromatics
Coriander leaves, onion, green chili, and lemon contribute freshness and plant compounds that make a simple meal feel brighter.
Roasted Instead of Fried
Using roasted papad keeps the dish lighter than deep-fried snack mixes while still delivering crunch.
Frequently asked questions
You can roast and crush the papad in advance, but mix in the onion, lemon, and ghee only just before serving so it stays crisp.
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