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. ---------------------------------------------------------------------------
Nutrition
Ingredients
