Ingredients

½ cup Plain Boondi
1 teaspoon Garam Masala Powder
½ teaspoon Red Chili Powder
3 tablespoon Oil
3 Red Chilies, whole
¼ teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 pinch Asafoetida
1 tablespoon Bengal Gram Flour (besan)
1 cup Yogurt (sour)
2 Pappads, big size
Coriander Leaves (for garnish)
¼ teaspoon Cumin Seeds

How to make Papad Ka Shaak

• Roast the pappad and then break it into medium-sized pieces in a bowl.
• Now, take another bowl and put yogurt, besan and a cup of water in it and whisk well.
• Take a pan and heat water in it. Soak pappad and boondi in this hot water, for 2 to 3 minutes. Strain it and keep it aside.
• Take another pan and heat oil in it. When hot, put cumin seeds in it.
• When the seeds start to crackle, put asafoetida and broken red chilies in it and fry it for a minute.
• Now, put red chilly powder and beaten yogurt in it and stir continuously.
• When the mixture starts to boil, mix pappad and boondi in it and let it boil for 2 to 3 minutes.
• Garnish it with cut coriander leaves and serve hot.

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