Last weekend was a bit lazy one. Its a sunny but chill day and I had lots of snacks in mind to make. The first time I read about paparia’s from Manisha I am hooked to the looks of this snack. They looked very much like papads but could not imagine the taste at all.
I love the addition of kalonji seeds and I love the fragrance it adds. The simple ingredients and the procedure all was fascinating. So I made paparias.
These cute crispy treats were a treat to both the eyes and tongue. They stayed crisp even after a week when stored in air tight containers.
Paparia from Anita’s MadteaParty with Tangy coconut chutney
Anita had explained the original recipe very well and hence the recipe for the tangy coconut chutney follows. The dough for the paparia is a magic as you roll a little large marble sized dough to 8-9 inches diameter circles. Imagine how paper thin they would turn to! And its a delight to roll them as they are so obedient and woudl listen to you so well without cracking or crumbling!
Tangy Coconut chutney
Fresh Grated coconut – 1 cup
Urad dal – 1 T
Dry Red chillies – 3
Salt to taste
Mustard seeds – 1/4 tea spoon
Panut oil – 1/2 tea spoon
Tamarind – 1 marble size
In a thick bottomed vessel heat the oil till smoking hot. Add the mustard seeds and when thy splutter add the urad dal and chillies. Roast till the dal turns pink. Add the coconut and saute for a half a minute. Take it off the stove and let this mix cool. Take the mix along with the salt and tamarind in a mixie and grind to a paste. Let it be slightly coarse and add very little water (1 teaspoon at a time) to get the desired consistency. It should not b too smooth but not to be so coarse too.
Now sit near the window with a cup of masala chai, break your paparias and dip them in the chutney and enjoy a lazy sunday evening 😉