Papad Salad

Ingredients

• 6Papad
• 1 cupSweet corn, boiled
• 2 tbspButter
• 1/4 cupCapsicum, finely chopped
• 1/4 cupTomato, deseeded and chopped
• 1/4 cupCarrot, finely chopped
• 1/4 cupOnion, finely chopped
• 1 tspGinger, chopped
• 1 tspGarlic, chopped
• 1/2 tspOregano
• 1/2 tspChilli flakes
• 1 tspLemon juice
• 2 tbspRoasted peanuts, crushed
• 2 tbspCoriander leaves, chopped
• 1 tbspMint leaves, chopped
• 1/4 tspBlack pepper powder
• to tasteSalt

Method

1. 1

   Cut the papad into heart shapes or roll into cones. Roast or microwave them until crisp and golden. Set aside.

2. 2

   Heat butter in a pan, add chopped ginger and garlic and sauté 10 seconds.

3. 3

   Add the boiled corn and sauté for 5 minutes until lightly butter-glazed.

4. 4

   Off the heat add the chopped capsicum, tomato, carrot, onion, oregano, chilli flakes, peanuts, salt, pepper, lemon juice, coriander and mint. Toss together.

5. 5

   Spoon the warm corn-veg mix into or onto the papad shapes and serve immediately so the papad stays crisp.