My version of masala papad is very similar to this popular combination minus papad. I use roti instead.
Roti turns more crispier than a papad hence makes for a good alternative, plus it is filling too.
It is the best use of leftover rotis. In fact, once you start making masala papad, you would want to have more left over rotis 😉
Lets quickly jump to the recipe
Garlic flavoured red chilli powder
[Grind 3 garlic pods, 1/2 spoon roasted jeera with 1 tbsp red chilli powder to make garlic flavoured red chilli powder]
Oil for shallow frying
Salt to taste
Important : Only use rotis/phulkas and no chapatis/parathas. If you do not have leftover rotis, make some rotis and let them cool down.
Heat a non stick frying pan, when hot, reduce the flame to medium. Use 1 tsp oil for each roti. When oil is hot, put roti on pan. Use a flat spoon to continuously move the roti in circular direction by putting some pressure. Once it turns brown on the bottom side, turn the roti and repeat the same step. Sprinkle amchur, chilli powder and salt and turn roti again. After half minute, remove the roti from pan and place it on a plate.
It will not be crispy right now. Let it cool down to room temperature and viola! roti turns crispy and ready to serve!!
ps: Many use lemon juice instead of amchur powder, but I prefer not to as it keeps the papad crispier for long.