Hey ya! It feels like quite a long time 😀 This break wasn’t intentional , it just happened ! Although I have so many recipes waiting to get edited 😉 M, calls this as ” seasonal habits of mine ” as I have laid my hands on many hobbies or time passes ,as one call it. 😛
Pappad/Pappadam is everyone’s favorite , for some of us pappadam is a must for every meal! My family never had this routine though, whereas its a must have at my in-laws place.
But ,there may be exceptions like me 😀 who is actually not a huge fan of pappadam 😉 But I like to have it when made this way. This Pappadam podicahtu can be stored in air tight container and used as an accompaniment when you feel like having that spicy ,salty thing for meal. I do this when I don’t have any non-veg accompaniments
Usually, families that consume papppad more ,will empty the packets no time. Again ,if your family is like ours, which uses it very rarely you may end up stocking this in the fridge and you leave them unused .Also, there are times when those pappad no longer fluffs up as it stays for few weeks.And those leftover fried pappads, which has lost his crunch that no one would want to have after that!
Yes, this recipe is for you guys 😀 Take out those pappads that you have stored and kept unused ( check for the expiry too 😛 ) and proceed to make these pappad roast 😉 You can also use fresh store bought pappads for this 🙂
Pappad Roast/Pappadam Podichathu Roast
|Pappad/Pappadam||1 packet or more|
|shallots /kochulli||20-25, chopped/crushed in mixer|
|Crushed chilli flakes||1 tsp or more|
|garlic||10 -12 cloves with skin on *(use more if you like garlic flavor )|
|red chilli powder||1/4 tsp or a pinch|
|pepper powder *optional||1/2 tsp|
- Fry the pappads either by tearing them into small strips /pieces or as whole itself. crush into small bits( I transferred into a paper towel and crushed it in between two paper towels , you can just use your hand to crush it! )
- Wash the garlic cloves well,do not remove the skin. Garlic gives its good flavor when unpeeled. But remember to wash and take off those loose skin.
- Crush the garlic lightly and set aside.
- Heat a pan, add 4-5 tbsp of oil, you can use the same oil used for frying.
- Once heated, add curry leaves, crushed shallots and garlic and saute to brown and crisp.
- Add crushed chilli flakes, red chilli powder, salt to taste ( careful as pappad already is salty .
- Let it brown and become crisp, that’s when you add the crushed pappad and give a good mix in low flame.
- Switch off after 2-3 minutes of mixing and transfer into a air tight container after 10 minutes.
- Serve as an accompaniment for your meal 🙂 or as a snack ! enjoy!
- I recommend shallots/kochulli 🙂
- I didn’t want to take a risk by not cooking the pappad well, so fried it prior. 😀
- Remember to store in air tight container for few days.
- Roast the shallots well! There is no shortcut in that ! 😀
- There could be lot of variations to it, we like it this way. The well roasted shallots and crushed chilly flakes and the garlic is to to die for.
- Other options could be adding only pepper, any sort of garam masala etc
until next time, happy cooking!!