Chote Papad is a crispy Indian snack made from a dough of urad dal flour and rice flour seasoned with spices. These papads have a light, crunchy texture and are often served with sweet and tangy mango chutney, which complements their flavor. Here's how to make this delightful snack at home.

Chote Papad With Mango Chutney

TURMERIC

A balanced spice blend for kebabs, ideal for vegetables.

KABAB MALABAR A POWDER

Coffee

Basmati Rice

Granola & Yoghurt

Kachumber Salad

Torn, then fried 'til crisp. Flecked with green chilli. Dip-dip in chutney.

Poppadoms

Vegan Sausage

Mutton Pepper Fry

Chote Papad

Mango Chutney

Fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt.

Kala Khatta Gola Ice

Wholewheat bread, delicately charred from the tandoor.

Tandoori Roti

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.

Roomali Roti

A messy to-do of cucumber, onion and tomato.

Kachumber

A tangy tumble of pineapple, sweet potato and Padrón peppers, charred and spiced with bright vigour.

Tandoori Chaat

Grilled broccoli mangetout and Tenderstem choosing - not refusing!

Grilled Greens

Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style.

Chilli No-Butter-Bhutta

An abiding favourite of Indian families everywhere, originally hailing from the Punjab. Hearty bowl of spiced chickpea curry served with basmati rice.

Chole Chawal

Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste.

Vada Pau

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot.

Dishoom House Chaat

Spicy, mashed vegetables and home-made vegan buns on a Chowpatty tray.

Up-to-Date Vegan Pau Bhaji

Warming comfort and satisfying spice. Made with oat milk.

Oat Milk Chai

In a mixing bowl, combine urad dal flour, rice flour, cumin seeds, black pepper, and salt. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Dough

Divide the dough into small balls. On a clean surface, roll each ball into thin discs using a rolling pin. Make sure they are even in thickness for uniform cooking.

Roll Out the Papad

Heat oil in a frying pan over medium heat. Fry each papad one by one until they puff up and turn golden brown. Remove and drain on paper towels.

Fry the Papad

Peel and grate the raw mango. Place it in a mixing bowl.

Prepare the Mango

Add sugar, cumin powder, red chili powder, and salt to the grated mango. Mix well until the sugar dissolves and all ingredients are combined.

Mix Ingredients

Finally, add the chopped coriander leaves and mix thoroughly. Let the chutney rest for at least 15 minutes before serving.

Add Coriander

Urad dal flour

Rice flour

Cumin seeds

Black pepper

Salt

Water

Oil for frying

Raw mango

Sugar

Cumin powder

Red chili powder

Coriander leaves (chopped)

Peel and finely chop the garlic cloves. Set aside.

Prepare the Garlic

Gather all the ingredients needed for the recipe.

Measure Ingredients

In a medium saucepan, heat the olive oil over medium heat until it shimmers.

Heat the Olive Oil

Add the chopped garlic to the hot oil and sauté for about 1-2 minutes or until fragrant.

Sauté the Garlic

Stir in the turmeric powder, salt, and black pepper. Mix well to combine.

Add Turmeric and Spices

Pour in the water and bring the mixture to a simmer, stirring occasionally.

Add Water

Let the mixture simmer for about 5 minutes to allow the flavors to blend.

Simmer

Remove from heat and serve warm as a flavorful base for rice, vegetables, or meats.

Serve

Turmeric Powder

Olive Oil

Garlic Cloves

Black Pepper

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and black peppercorns for about 3-4 minutes until fragrant. Stir occasionally to prevent burning.

Toast the Seeds

Allow the toasted seeds to cool, then transfer them to a spice grinder or mortar and pestle. Grind until fine.

Grind the Spices

In a bowl, combine the ground spices with turmeric powder, red chili powder, garam masala, salt, dried mint leaves, and dried ginger powder. Mix well.

Mix the Remaining Spices

Transfer the spice blend to an airtight container and store in a cool, dark place. Use as needed.

Store the Spice Blend

In a large mixing bowl, combine the diced mixed bell peppers, zucchini, sliced mushrooms, and diced red onion.

Combine Vegetables

Sprinkle the prepared spice blend over the vegetables. Drizzle with olive oil and toss well to coat all the vegetables evenly.

Add the Spice Blend

Preheat your grill. Thread the coated vegetables onto skewers, leaving a little space between each piece for even cooking.

Skewer the Vegetables

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Grill the Kebabs

Remove from the grill and serve hot as an appetizer or side dish.

Coriander seeds

Black peppercorns

Turmeric powder

Garam masala

Dried mint leaves

Dried ginger powder

Mixed bell peppers (diced)

Zucchini (diced)

Mushrooms (sliced)

Red onion (diced)

Olive oil

Gather a large bowl or pitcher and a coffee filter or a fine-mesh strainer. If using a French press, have that ready as well.

Prepare Your Equipment

In the large bowl or pitcher, combine the coarsely ground coffee and cold water. Stir gently to ensure all coffee grounds are saturated.

Combine Coffee and Water

Cover the bowl or pitcher with plastic wrap or a lid and let it steep in the refrigerator for 12 to 24 hours to extract the flavor.

Steep the Coffee

After steeping, strain the coffee through a coffee filter or fine-mesh strainer into another container to remove the grounds. If using a French press, simply press down the plunger to separate the grounds.

Strain the Coffee

Pour the brewed coffee over ice or serve hot. Add sugar, milk or cream, and vanilla extract to taste if desired.

Coarsely ground coffee

Cold water

Milk or Cream

Vanilla extract

Place the basmati rice in a fine-mesh strainer and rinse under cold running water. Rinse until the water runs clear to remove excess starch. This step helps to prevent the rice from becoming sticky.

Rinse the Rice

Transfer the rinsed rice to a bowl and cover it with water. Allow the rice to soak for at least 30 minutes. Soaking helps the rice grains to elongate and cook evenly.

Soak the Rice

In a medium saucepan, bring 2 cups of water to a boil. Add the 0.5 tsp of salt to the boiling water for flavor.

Boil Water

Drain the soaked rice and add it to the boiling water. Stir gently to ensure the rice is evenly distributed in the water.

Add Rice

Reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 15-20 minutes. Do not lift the lid during this time as it will let steam escape.

After 15-20 minutes, check if the water has been absorbed and the rice is tender. If necessary, cook for an additional 2-3 minutes.

Check for Doneness

Once cooked, remove the saucepan from heat. If using, add 1 tablespoon of butter or oil and gently fluff the rice with a fork. Serve hot as a side dish or as a base for your favorite curry or stew.

Fluff and Serve

Basmati rice

Butter or Oil (optional)

Preheat your oven to 350°F (175°C). This will ensure the granola bakes evenly.

Preheat the Oven

In a large mixing bowl, combine the rolled oats, chopped almonds, chopped walnuts, coconut flakes, salt, and cinnamon powder. Stir until well mixed.

Mix Dry Ingredients

In a separate bowl, mix together the honey and olive oil until well combined. Pour this mixture over the dry ingredients and stir until everything is evenly coated.

Add Wet Ingredients

Spread the mixture evenly onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, stirring halfway through, until golden brown.

Bake the Granola

Once baked, remove the granola from the oven and let it cool completely. Once cooled, stir in the dried fruits.

Cool and Add Dried Fruits

In a bowl, mix the plain Greek yoghurt with vanilla extract until smooth and well combined.

Prepare the Yoghurt

In serving bowls, layer the vanilla Greek yoghurt and top with the homemade granola. Add fresh fruits on top as desired.

Rolled oats

Honey

Almonds, chopped

Walnuts, chopped

Coconut flakes, unsweetened

Cinnamon powder

Dried fruits (raisins or cranberries)

Plain Greek yoghurt

Fresh fruits (berries, banana, etc.)

Wash all the vegetables thoroughly. Dice the cucumber, tomato, onion, carrot, and radish into small, even-sized pieces.

Chop the Vegetables

In a small bowl, combine lemon juice, salt, black pepper, and chaat masala. Whisk together until well mixed.

Prepare the Dressing

In a large mixing bowl, combine the chopped cucumber, tomato, onion, carrot, and radish. Add the fresh coriander leaves.

Mix the Salad

Pour the prepared dressing over the salad mixture and toss gently until all ingredients are well coated.

Add Dressing

Transfer the kachumber salad to a serving bowl or individual plates.

Plate the Salad

Optionally, garnish with additional coriander leaves or a sprinkle of chaat masala for presentation.

Garnish

Serve the kachumber salad immediately to enjoy its fresh flavors.

Serve Immediately

Cucumber

Tomato

Onion

Carrot

Radish

Fresh coriander leaves

Lemon juice

Chaat masala

Take the poppadoms and gently tear them into irregular pieces. This will allow them to fry evenly and create a crispy texture.

Prepare Poppadoms

Finely chop the green chilies, removing the seeds if you prefer less heat.

Chop Green Chilies

In a deep frying pan or pot, heat the oil over medium-high heat. To check if the oil is ready, drop a small piece of poppadom into the oil; it should bubble immediately.

Heat Oil

Carefully add a few torn pieces of poppadom into the hot oil. Fry until they puff up and turn golden brown, about 10-15 seconds. Remove with a slotted spoon and drain on paper towels.

Fry Poppadoms

Immediately sprinkle the chopped green chilies over the fried poppadoms while they are still hot for a spicy kick.

Add Green Chilies

Arrange the crispy poppadoms on a serving platter. Serve with mint chutney and tamarind chutney on the side for dipping.

Serve with Chutney

Green chilies

Mint chutney

Tamarind chutney

In a bowl, combine the textured vegetable protein (TVP) with the vegetable broth and soy sauce. Stir well and let it sit for about 10 minutes until the TVP absorbs the liquid and softens.

Prepare the TVP

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and chopped mushrooms, and cook for another 5-7 minutes until the mushrooms are softened and any moisture has evaporated.