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A crunchy, tangy, and savory Rajasthani snack made by crushing roasted papadums and tossing them with onions, tomatoes, and spices. This quick and easy dish is ready in just 15 minutes and is perfect as a side or a light snack.
Roast each papad over an open flame using tongs. Keep flipping it continuously for about 15-20 seconds until it's evenly cooked, crisp, and has a few light brown spots. Avoid blackening it. Alternatively, you can microwave the papad for 30-45 seconds. Set aside.
Allow the roasted papads to cool for a minute. Once they are cool to the touch, gently crush them with your hands into small, bite-sized, irregular pieces. Transfer the crushed papad to a large mixing bowl.
Add the finely chopped onion, deseeded tomato, green chili, and coriander leaves to the bowl with the crushed papad.
Sprinkle the red chili powder, chaat masala, and salt over the mixture. Drizzle the melted ghee and fresh lemon juice on top.
Gently toss all the ingredients together until they are just combined. Be careful not to overmix, as this can make the papad soggy.
Serve immediately to enjoy its maximum crunch and flavor.
A crunchy, tangy, and savory Rajasthani snack made by crushing roasted papadums and tossing them with onions, tomatoes, and spices. This quick and easy dish is ready in just 15 minutes and is perfect as a side or a light snack.
This rajasthani recipe takes 15 minutes to prepare and yields 4 servings. At 152.01 calories per serving with 6.67g of protein, it's a beginner-friendly recipe perfect for snack or side or appetizer.
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Add crumbled or finely chopped paneer (Indian cottage cheese) for a protein boost and a softer texture contrast.
Incorporate finely chopped raw mango or pomegranate arils for a sweet and tangy flavor explosion.
Mix in some boiled and drained moong sprouts for added nutrition and a different kind of crunch.
To make it Jain-friendly, omit the onions and use finely chopped cabbage or cucumber instead.
Made with fresh onions, tomatoes, and coriander, this snack is packed with antioxidants like lycopene and quercetin, which help combat oxidative stress in the body.
The raw vegetables contribute dietary fiber, which is essential for good digestion, promoting gut health and aiding in regular bowel movements.
The carbohydrates from the papad and the healthy fats from ghee provide a quick source of energy, making it an excellent mid-day snack to beat a slump.
One serving of Papad ki Churi (approximately 155g) contains around 180-220 calories. The exact count depends on the type of papad and the amount of ghee used.
Papad ki Churi can be a relatively healthy snack in moderation. It's rich in fresh vegetables like onions and tomatoes, providing vitamins and fiber. However, papads are typically high in sodium, and the dish can be high in calories if a lot of ghee is used. Roasting the papad instead of frying is a healthier choice.
No, it is highly recommended to prepare and serve this dish immediately. If made in advance, the papad will absorb moisture from the vegetables and become soft and soggy, losing its characteristic crunch.
The most authentic choice is Rajasthani moong dal papad, often flavored with black pepper (kali mirch). However, you can use any papad you like, such as urad dal, rice, or sabudana papad.
Sogginess is usually caused by two things: not serving it immediately after mixing, or not deseeding the tomatoes properly. The moisture from the tomato pulp and the resting time are the main culprits.
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