Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

g])

1–2 green Thai, serrano, or cayenne
chiles, stems removed, finely sliced

1 teaspoon Chaat Masala (see recipe on
page 57)

Red chile powder or cayenne, to taste

1. With tongs, take one papad at a time
   and heat it over the stovetop. If you have
   a gas stove, cook it right over the flame,
   being careful to blow out little bits that
   catch fire. The best way to cook these is
   to constantly flip them until all parts are
   cooked and crisp. If using an electric
   stove, heat them on a wire rack set over
   the burner and flip continuously until
   they are crisped. Be careful—they burn