The crunchies and munchies

PAPAD TACOS 
Ingredients

• Papad, medium-sized…8 
• Oil……1 tbsp
• Cumin seeds……tsp
• Onion (medium-sized) 
• finely chopped,…1 
• Turmeric powder……¼ tsp
• Chana masala……½ tsp
• Red chilli powder……1 tsp
• Chickpeas (kabuli chana), soaked overnight and boiled ……2 cups
• Peanuts………1 cup
• Lime juice……1 tbsp
• Salt to taste

Method

• Heat a non-stick tawa. Roast each papad on it, turning sides, till both sides are light golden. Remove from heat, lightly wrap around a thick rolling pin while still warm and keep for a few seconds to get the shape of taco shells.
• Heat oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add onion and sauté till translucent.
• Add turmeric powder, chana masala and chilli powder and sauté for 30 seconds. Add chickpeas, mix and cook for 1 minute. Add salt and toss. Add 2-3 tbsp of water, mix, cover and cook till mixture dries.
• Add lemon juice and peanuts; mix well. Transfer into a bowl.
• Place roasted shells on a serving platter and fill them with the chickpea mixture. Drizzle some mint yogurt on top and garnish with coriander sprigs.
• Serve immediately with yogurt and green chutney.

PAPAD KEBABS
Ingredients

• Papads………8
• Cumin seeds……1 tsp
• Ginger and garlic, 
• minced    1 tbsp
• Small onion, minced……1 
• Medium potatoes, boiled, 
• peeled and sliced finely………2 
• Boiled green peas……1 cup
• Coriander leaves, chopped……2 tbsp
• Green chillies, minced……2 
• Turmeric powder……¼ tbsp
• Coarsely pounded coriander and anise seeds……1 tbsp
• Grated paneer and cheese……50 gm
• Salt to taste

Method 

• Heat 1 tbsp oil and fry cumin seeds.
• When they stop popping, add ginger, garlic and onions and cook until they turn golden brown.
• Add the remaining ingredients, mix well and put off the flame.
• Soak the papads one by one in a bowl of water for a few seconds.Put on a wet cloth.
• Put filling in the centre of each and roll up into a tight roll.
• Seal the edges with a paste of flour and water.
• Set aside for a few minutes to dry and then deep fry until its golden in colour.
• Serve with green chutney and relish.

PAPAD SPRING ROLL
Ingredients

• Papads……6 
• Carrots, capsicums and cabbage, grated………½ cup each
• Ginger and garlic, grated………1 tbsp each
• Green chillies, minced……2 
• Coriander leaves, chopped……2 tbsp
• Ajinomoto………1/8 tbsp
• Cornflour……1 tbsp
• Soy sauce……1 tbsp
• Salt to taste

METHOD

• Heat 1 tsp oil and fry ginger and garlic till soft.
• Add the vegetables and cornflour and mix it well; put off the flame and keep the mixture aside. 
• Immerse the papads one by one in water for a few seconds. Place on a wet cloth.
• Put vegetable mixture on one side of the papad and roll up into a tight roll.
• Seal edges with a paste made of refined flour and water.
• Leave the roll to dry for 5 to 10 minutes.
• Then deep fry the rolls till it gets a golden colour.
• Drain and cut into slices slantwise and serve with sauce of your choice.
• If you are a non-vegetarian, you can also add shredded cooked chicken, fish or prawns to the filling.

(NOTE: You can also bake them in microwave oven after brushing them with oil or even in an ordinary oven.)