330) PAPADA GOJJU

PAPADA GOJJU

A TANGY, HOT, YUMMY KONKANI PAPAD SALAD

A PAPAD KACHIMBER GUARANTEED TO BRING TASTE TO YOUR TONGUE

Introduction:

          Ever wondered what to do with leftover deep-fried papads going soft? Or with softened roasted papads for that matter? What if you could create a dish fit for a gourmet king to drool over! Here is the recipe.

Ingredients (see note):

     1)    Fried papads (turning soft) – 70 gm. (any papad – plain, pepper, masala or chili papad or a combination will do)

     2)    Tamarind – 20 gm.

     3)    Dry hot red chilies – 3 gm.

     4)    Peeled onion – 110 gm.

     5)    Cooking oil – 1 tablespoon (15 ml.)

     6)    Mustard seeds – ½ teaspoon (2 gm.)

     7)    Curry leaves – 1 sprig

     8)    Powdered salt – 5 gm.

     9)    Drinking water – 150 ml.

To make:

          Put the tamarind in a small bowl and pour in the water. Squeeze well with your fingers till most of the pulp dissolves in the water. Set aside to soak.

Chop the onion to superfine pieces and set aside. Use a pair of scissors to cut the dry chilies to fine rings and set aside. Cut the papads to thin slivers likewise and set aside.

Sieve the tamarind juice into a serving bowl. Squeeze and sieve the pomace (residue) and collect the remaining juice too. Tip in the chopped onion and the powdered salt.

Set a small pan or skillet on low heat. Pour in the oil and throw in the mustard seeds. As soon as the mustard seeds finish crackling, pull the curry leaves off their sprig and throw them in together with the chili rings. Stir once and empty the contents into the serving bowl. Mix well and set aside.

 

          Just before serving the dish, tip in the papad pieces and mix. Enjoy your exhilarating papada gojju as a side dish to rice.

 

Enjoy!!!

Note:

For this recipe, I used 9 regular plain papads and a couple of chili papads. If leftover papads are not in stock, just crumble fresh fried papads with your fingers and mix them in.