Indian · Lunch
Crispy Lentil Wafer Salad
A cooling North Indian salad built on shattered papad, tossed with cucumber, tomato, onion and boiled potato, then finished with yogurt, tamarind and a chaat masala tang. Crunchy lentil wafers stay crisp against the juicy vegetables and creamy dressing, delivering a light, tangy, textured plate eaten cold.
$3
15 minsPrep
3 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
346Calories
12.1gProtein
10.2gFat
52.8gCarbs
10.5gSugar
10.6gFiber
1073mgSodium
5mgChol
2.3gSat Fat
950mgPotassium
135mgCalcium
4.2mgIron
0.2mcgVitamin B12
20mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
spice-route
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Dice the cucumber, tomato, and boiled potato into small cubes. Finely chop the red onion. Transfer all vegetables to a mixing bowl.
2
Char
Hold each papad disc directly over a gas flame for 10 to 15 seconds per side, turning with tongs, until it puffs and browns slightly with toasted spots.
3
Whisk
In a small bowl, combine the yogurt, tamarind paste, chaat masala, roasted cumin powder, chili powder, and lemon juice until smooth.
4
Plate
Crack the cooled papad into shards into the vegetable bowl. Pour the dressing over and toss gently until coated. Top with cilantro and sev. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 papad discs, about 1.65 oz (47g) total, urad dal lentil wafers
- 2/3 cup100g cucumber
- 1/2 cup80g tomato
- 4 tbsp40g red onion
- 2/3 cup120g boiled potato
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp tamarind paste
- 1 tsp1 tsp chaat masala
- 1/2 tsp1/2 tsp roasted cumin powder
- 1/2 tsp1/2 tsp chili powder
- 2 tsp2 tsp cilantro
- 1 tsp1 tsp lemon juice
- a pinch of salt
- 2 tsp2 tsp sev (crispy chickpea noodles), for garnish
