“Papad-delle” in a tomato sauce with roasted potatoes

Papad-delle- YES as the name suggests, it is a play on using papad as pappardelle pasta ! This idea of making such a dish ws my husbands after he had the papad lasagna and our first reaction was that this reminds us of a pasta. SO that this how this dish came together. A papad is a thin, crisp, round flatbread from India- only in this case we won’t make it crisp. I made a masala tomato sauce for it and added roasted potatoes because papad and potatoes are just a perfect combination- ask the Marwari in me. This is such a unique dish and it is so delicious! The flavors just work so well together and it’s going to surprise everyone so you need to try this! Such a twist this fusion is one of its kind. It is also gluten-free and Vegan!
Happy Cooking!

Servings: 2-3

Prep Time: 15 mins

Cooking Time: 25 mins

Total Time: 45 mins

Ingredients: 

• 1 medium onion sliced

• 2 tbsp garlic paste or 4 garlic cloves chopped

• 1 tsp ginger paste

• 2 medium tomato chopped

• 1 tsp red chilli flakes

• 1 tsp red powder

• 1-2 tsp salt as per taste

• 1/2 tsp sugar

• 1/4 tsp pepper

• 3/4 tsp cumin powder

• 1/2 tsp ajwain powder

• 1/4 tsp garam masala

• 1/4 tsp turmeric powder

• 1/2-1 tsp oregano

• 1/2 tsp Kasthuri methi

• 3.5 tbsp tomato paste

• 1/2 -2/3rd cup water

• 1/3 cup corn

• 5-7 Urad dal Papads

• 3 tbsp Amul cheese or Mozzarella

• 1 tbsp chopped coriander leaves

Potatoes:

• 1 half boiled potato

• 1/4 tsp garam masala

• 1/2 tsp red chilli salt

• 1/4 tsp turmeric

• 1/2 tsp salt

Directions: 

1. Preheat oven/ air fryer to 380F.

2. Chop half boiled potato and toss it with red chilli powder, turmeric, garam masala and salt. Make sure they are well coated.

3. Roast it in an oven or air fryer for 6-8 mins at 380F and then 4 mins at 370F. Toss and flip it over midway.

4. Sauce- In a pan add 1 tbsp of vegetable oil.

5. Add the ginger paste, garlic and onions and cook for 3-4 mins till translucent and fragrant.

6. Add chopped tomatoes and cook it for 2-3 mins till they break down.

7. Add spices - red chilli powder, turmeric, cumin powder, ajwain powder, oregano, kasthuri methi, salt, pepper and sugar and mix them all together for 1 minutes.

8. Once it all comes together add the tomato paste. Cook it for 3-4 minutes.

9. Add water and cook for 2-3 minutes.

10. Once it thickens add corn and mix it in.

11. Add the roasted potatoes & cilantro and mix them in. The sauce is ready!

12. Papad-delle- Put papad in boiling water. Using tongs make sure it is well submerged and let it cook for 30-50 seconds till it softens. Remove it from the water when fully cooked and cut it into strips. Repeat for all papads. Lightly grease so that the don’t stick

13. Serving options-

    • Mix the sauce with the papad and add cheese. Make sure to be gentle as the papad will break further.

    • Plate the sauce first and top it with the papad, cheese and cilantro.

Notes/Tips:

• Put the papad in fresh and eat, the more you mix the more it will break.

• You can add any veggies you like. The potatoes go very well with papad so i recommend keeping it but skip if you want.

• You can make the sauce and keep from before. Just roast the potatoes and boil the papad fresh.

• Make sure the papad is well cooked all over especially the edges as they are thicker.

• If you like creamy, add 1/3 cup light cream to the sauce.

• You can use a fully boiled potato as well- you will have to roast it for a shorter time.