Ingredients


  • 1/2 cup plain boondi
  • 1/2 red chilli powder
  • 2 -3 red chillies whole
  • 1 tsp coriander powder
  • 1 tblspbengal gram flour (besan)
  • 1 tspgaram masala powder
  • 3 tblsp oil
  • 2 big size papads
  • 1/4 tsp turmeric powder
  • a pinch asafietuda
  • 1/4 tsp cumin seeds
  • 1 cup yogurt (sour)

How to make papadkashaak


  • Roast papads and break into medium sized pieces.
  • Whisk everything the yogurt, besan and 1 cup of water.
  • Soak papads pieces and boondi in 2 cup hot water for 2-3 minutes.
  • Strain and keep aside.
  • Heat up oil.
  • Mix in cumin seeds.
  • When they begin to crackle, mix in asafoetida and broken red chillies.
  • Fry for a minute or so.
  • Mix in red chilli powder and beaten yogurt.
  • Mix in rest of the masalas and stir continuously.
  • As it begins to boil, mix in the papad and boondi.
  • Boil for a couple of minutes and decorate with cut coriander leaves.
  • Serve hot.
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