2 tablespoons coriander leaves (dhania),
3 tablespoons plain curd/yoghurt,
½ green chilli,
1 clove of garlic,
~1/2 inch piece of ginger,
1 teaspoon lemon juice,
2 pinches cumin powder (bhuna jeera),
2 pinches anchor (dry mango powder),
2 pinches of salt (namak)Ingredients for papad: 500 g udad flour
Masala: ½ teaspoon cumin seeds,
½ teaspoon ajwain seeds,
¼ teaspoon papad char,
salt to taste,
oil
Combine mint leaves, coriander leaves, ginger, garlic, and green chillies and grind them to a smooth paste. Add very little water into the grinder. Beat some yogurt in a bowl and add lemon juice, roasted cumin powder, salt, dry mango powder. Now add the paste of mint and coriander leaves and grind to mix everything to a smooth paste. Mint chutney is ready. Store it in the refrigerator in a clean airtight container for up to a week.
Add all masalas except oil to the black gram flour. Mex well. Bind together to form a very hard dough by adding water. Cover and keep aside for 2 hours at least. Apply little oil, knead the dough by hammering with a heavy pestle to make the dough softer. Make equal number of balls. Roll out each ball on a rolling board with the help of rolling pins in a circular movement. Apply oil if papad tends to stick on rolling board. Repeat with the remaining balls. Dry the papad in direct sunlight. Or buy it ready.
Recipes prepared by: Veena Puarr
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