Chili Papad

• 5 sheets pappadams (papads)
• Papad Topping
• 1/4 teaspoon szechwan pepper, timur powder
• 1 teaspoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 3 fresh green chilies or 3 jalapenos, finely chopped
• 3 tablespoons chopped cilantro
• 1/2 cup chopped fresh tomato
• 1/2 cup chopped red onion
• 2 tablespoons lime juice
• 1 tablespoon toasted cumin seed
• 2 tablespoons mustard oil or 2 tablespoons olive oil, for seasoning
• 1 cup oil (for deep frying)
• salt

1. In a bowl, combine all ingredients for topping, including timur/Sichuan powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, lime juice, salt and seasoning oil; toss well.
2. On a deep frying pan, heat oil.
3. Deep fry papad sheets, one at a time, until crispy.
4. Do not over fry papads as they turn bitter in taste.
5. Place fried papads on paper towel to absorb excess oil.
6. Allow cooling for two minutes.
7. Sprinkler two tablespoons of seasoned toppings on the fried papad.
8. Serve immediately.

pappadams, topping, pepper, garlic, ginger, green chilies, cilantro, tomato, red onion, lime juice, cumin, mustard oil, oil, salt

Taken from www.food.com/recipe/chili-papad-88165 (may not work)