Rajasthani Papad ki Churi is crumbled and crushed crispy papad combined with spicy Bikaneri bhujia (savory snack), crunchy onions and fresh coriander leaves, making it an easy peasy side dish/appetizer. This preparation can be fixed in minutes and can pep up your dining table in no time at all. Also, if ever the dal turns out boring or the gravy tastes bland, this fellow comes to the rescue. Just serve it with a not so interesting dal or gravy and your taste buds will be satisfied.
Papad: I have used the Bikaji’s moong dal papad. The best way to cook papad for such preparations is by using a microwave. Papad roasted in a microwave is crispier and remains crisp.
Bikaneri bhujia: Well, it is something not just limited to Bikaner. This is available across the globe. But in case, you don’t have it, add any namkeen of your choice.
Other ingredients: Chopped onions, coriander are the ones which should be added towards the end of the recipe. Little melted ghee is added which helps to combine all the ingredients. Other than these basic spices have been used. Kashmiri red chili powder instead of the regular red chili powder gives a spicy look without making the churi too spicy, therefore it has been used.
Papad is a very common accompaniment. It can be converted into nice and quick appetizers. Masala papad (non-fried) is one such appetizer. Many more, not made with papad though, appetizers can be checked here.
I made it a part of my simple Rajasthani thaali which included pitod ki sabji, malai pyaaz, lehsun ki chutney, kairi ka paani, atta ka halwa, and chapati.
1.This recipe serves 4 persons.
2.In a mixing bowl add 4 roasted and crushed papads, ¼ cup Bikaneri bhujia, ¼ cup chopped onions, a handful of chopped coriander leaves, ½ tsp Kashmiri red chili powder, salt to taste and 1 tbsp melted ghee. Papad roasted in microwave remain crispier.
4.Serve immediately. Bon appétit!
PREP TIME 5 minutes
COOK TIME 5 minutes
TOTAL TIME 10 minutes
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Excellent and easy to make side dish.
Thanks a lot 🙂