Ingredients
1 packet – Aachi masala papad
Oil, enough for deep frying
100g – Onions
1 bunch – pudina leaves
100g – Tomato
How to Make Chennai masala papad
Chop onions, pudina/mint leaves, and tomatoes finely. Heat oil in a pan, and fry papad till golden brown in colour. Spread a thick layer of chopped tomatoes, onions, and pudina leaves on it.
Serve hot.
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