6 - papads, each about 6 inches in diameter (if you use smaller papads, use more)
1/2 tsp - red chilli powder (use more or less according to your taste)
1/2 cup - finely diced coriander leaves
2 tbsp - grated coconut (optional)
1/2 cup - finely chopped onion (shallots would be even better)
How to Make Papada Kismoor
Roast the papads in the microwave. You can stack them and keep them in for a minute, which is usually enough. If you have raw spots, you can let them go for a few seconds more but watch them carefully.
Alternatively, if you know how to do this, roast the papads over the open flame of a gas stove.
Crumble the papads into small pieces in a bowl. Add the rest of the ingredients and mix well. Salt is not essential because the papads are fairly salty.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.