Ingredients:

• 7 – medium sized moong dal papads
• Oil to Deep Fried
• For Toppings:
• Mint powder (or other crushed herbs)
• 1 – onion, finely chopped
• 1/2 – tomato, finely chopped
• 2 tbsp – coriander, finely chopped
• 1 tbsp – Honey or maple syrup
• 1 tbsp – carrot, grated
• 1 tsp – tutti frutti pieces, finely chopped
• 4 to 5 – green/black stuffed Olives
• 1 tbsp – paneer/cheese
• Pepper powder
• Cumin powder
• Red Chilli powder
• Warmed, melted Ghee to drizzle

Method:

1. For roasted papads, microwave on medium for 2 minutes. Watch carefully to avoid burning.
2. You can also hold one edge with a pair of tongs on gas. Flip alternatively on both sides with a flapping motion.
3. For fried papads, Deep Fried one at a time in hot oil using a pair of tongs.
4. Drain over an absorbent paper.
5. If papad has been deep fried, there is no need to use ghee before applying toppings. If not, drizzle a bit of ghee on each, spreading evenly. Sprinkle toppings liberally.
6. Different Toppings:
7. Drizzle some golden syrup, maple syrup or honey (use plain papad without any chillies). Sprinkle some sesame seeds over this.
8. Sprinkle red chilli powder, cumin powder and mint powder. Sprinkle some chopped onions and coriander if desired.
9. Sprinkle some mint powder and salt. Sprinkle carrot and coriander on top of this.
10. Brush papad with a thin layer of honey or golden syrup (use plain papad without any chillies). Sprinkle some tutti frutti pieces over this.
11. Sprinkle grated cheese/paneer over papad. Season with pepper powder/salt if desired.
12. Drain and pat olives dry on a tissue paper. Slice them thinly and spread over roasted papad.
13. Sprinkle chopped onion, tomatoes and coriander. Sprinkle some red chillies and cumin powder over this.
14. Arrange all papads on a platter while they are still crisp. Serve immediately.

Recipe courtesy of Saroj Kering