Ingredients

• 7 - medium sized moong dal papads
• Oil to Deep Fried
• For Toppings:
• Mint powder (or other crushed herbs)
• 1 - onion, finely chopped
• 1/2 - tomato, finely chopped
• 2 tbsp - coriander, finely chopped
• 1 tbsp - honey or maple syrup
• 1 tbsp - carrot, grated
• 1 tsp - tutti frutti pieces, finely chopped
• 4 to 5 - green/black stuffed olives
• 1 tbsp - paneer/cheese
• Pepper powder
• Cumin powder
• Red chilli powder
• Warmed, melted ghee to drizzle

How to Make Papad Platter

• For roasted papads, microwave on medium for 2 minutes. Watch carefully to avoid burning.
• You can also hold one edge with a pair of tongs on gas. Flip alternatively on both sides with a flapping motion.
• For fried papads, Deep Fried one at a time in hot oil using a pair of tongs.
• Drain over an absorbent paper.
• If papad has been deep fried, there is no need to use ghee before applying toppings. If not, drizzle a bit of ghee on each, spreading evenly. Sprinkle toppings liberally.
• Different Toppings:
• Drizzle some golden syrup, maple syrup or honey (use plain papad without any chillies). Sprinkle some sesame seeds over this.
• Sprinkle red chilli powder, cumin powder and mint powder. Sprinkle some chopped onions and coriander if desired.
• Sprinkle some mint powder and salt. Sprinkle carrot and coriander on top of this.
• Brush papad with a thin layer of honey or golden syrup (use plain papad without any chillies). Sprinkle some tutti frutti pieces over this.
• Sprinkle grated cheese/paneer over papad. Season with pepper powder/salt if desired.
• Drain and pat olives dry on a tissue paper. Slice them thinly and spread over roasted papad.
• Sprinkle chopped onion, tomatoes and coriander. Sprinkle some red chillies and cumin powder over this.
• Arrange all papads on a platter while they are still crisp. Serve immediately.