take all the elements for the masala garnishes in a dish – finely hacked onions, tomatoes, red stew powder, broiled cumin powder, chaat masala powder and salt.
include lime squeeze and blend well. check the taste and include more salt or any of the zest powders or lime juice if needed. make this masala filling just before you broil the papads.
take the papads. you can take extensive papads or medium ones.
warmth oil for shallow searing in a dish and slid the papad into the hot oil.
broil for a few seconds till the papad is fresh. no compelling reason to chestnut the papads.
with an opened spoon or with a tong uproot the papad and channel the oil.
place the seared papads on a paper kitchen towel with the goal that overabundance oil is ingested. you can likewise turn the seared papads once oil is assimilated from one side. on the off chance that you plan to serve the masala papads later, then store the broiled papads in a water/air proof holder. they will stay fresh.