Vegetarian Starter


masala pappadom
4 papadoms
1 big onion chopped thinly
2 small tomatoes chopped finely
4 green chillies chopped thinly
1 tsp red chilli powder
2 tsp chaat masala powder
2 tsp nylon sev ( ready packet available in the market)
2 tsp fresh cilantro chopped
Salt to taste
Oil for deep frying

How to make Masala Pappadom Recipe:

In a mixing bowl add chopped onion, tomatoes, green chillies, salt and fresh cilantro. Mix well and keep aside. This mixture is called as a topping of masala papad. Mix-the-masala
Heat up sufficient oil in a deep pan. heating-oil. Deep fry pappadom as usual, but be careful while frying, papad should not get fold or twisted. fry-papad
Take out fried papad on tissue paper.
Sprinkle some red chilli powder and chaat masala powder over the papad.sprinkle-red-chilli. Now spread the topping of onion and tomatoes over the masala papad. Again sprinkle some chaat masala over the topping. Lastly garnish with nylon sev and serve immediately.masala papad is ready to serve.


Mulaku Vada, or Mirchi Bhaji. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering snack for people who love hot, spicy food.
8 green chillies
For Filling
1 cup potatoes boiled peeled and mashed
1/2 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1 teaspoon coriander powder (dhania)
1/4 teaspoon mango powder (amchoor)
1 tablespoon chopped cilantro (hara dhania)
1/4 teaspoon chilli powder (lal mirch), (optional)
For Batter
1/2 cup Besan (gram flour), (available in Indian grocery stores)
1/4 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1/8 tablespoon baking powder
1 tablespoon cilantro chopped (hara dhania)
Approx. ¼ cup water
Also need oil to deep fry

Vertically slit the chili and remove the seeds, but not the stems. Set aside.
Mix all the filling ingredients together and set aside.
To make the vada batter, mix all the dry ingredients together: Besan, cumin seeds, baking powder and salt. Add the water slowly to make thick smooth batter, the consistency of pancake batter.
Add cilantro and mix it well.
Stuff the chilies with potato mix.
Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
Fry the mulaku vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.
Vadas are best served hot. Serve them Tamarind Chutney.