Papad topped with tomato masala.
Preparation Time : 3 minutes.
Cooking Time: 5 minutes.
Makes 6 canapes.
6 mini papads, roasted or fried
For the tomato masala
1 tomato , chopped
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
4 to 5 curry leaves (kadi patta)
1/2 tsp garlic (lehsun) paste
2 tbsp onion paste
1/4 tsp green chilli paste
1/4 tsp chilli powder
2 tbsp oil
salt to taste
2 tbsp coriander (dhania)
1.Arrange the mini papads on a plate and keep aside.
2.Heat the oil and add the mustard seeds and fenugreek seeds. When they crackle, add the curry leaves, garlic paste, onion paste, green chill paste and chilli powder and stir for some time.
3.Then add the tomato, salt and 2 to 3 tablespoons of water and cook till the oil separates.
4.Spoon out this masala on to the mini papads.
5.Garnish with the coriander and serve immediately.
I love the idea of making seasoning blend. I made some about a month ago and I really do use it, I am out of it and ready to make some more. Thanks all for the great idea.
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