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Chennai masala papad
Method
- Chop onions, pudina/mint leaves, tomatoes fine.
- Heat oil in a pan, fry papads in oil till golden brown in colour.
- Spread a thick layer of chopped tomatoes, onions and pudina leaves.
- Serve hot.
Ingredients:
1 packet - Aachi masala papad
Oil enough for deep frying
100g - onions
1 bunch - pudina leaves
100g - tomato
1 packet - Aachi masala papad
Oil enough for deep frying
100g - onions
1 bunch - pudina leaves
100g - tomato
