As promised – here is the next easy appetizer idea. Most Indians will be familiar with some version of this carrot salad. You can add in seeded & finely chopped tomatoes, or sprouted mung beans. I have just added a small twist to how it’s served. Cocktail Papadums (mini papads) are available at most Indian grocery stores. If not, you can use tortilla chips / scoops.
These papads and the salad can be made ahead of time and assembled just before serving. Hope this helps make your entertaining easier :)).
Cocktail Papadums & Carrot Salad
- 1/2 packet cocktail papadums (fried and drained)
- 2 large carrots (peeled & grated)
- 1 small red onion (finely chopped)
- 1-2 green chillies (finely chopped)
- 2-3 Tbsp cilantro (finely chopped)
- salt to taste
- lemon juice to taste
- 1 medium tomato (seeded & finely diced) – optional
- 1/2 cup sprouted mung beans – optional
This recipe is more a guide than an actual measurement:
1) Fry cocktail papadums and drain on paper towels. Store in a paper towel lined air tight container for up to 2 days. (If you cannot find mini papadums/papads, I suppose you could get away with tortilla chips/scoops.)
2) In a bowl, mix together the grated carrots, onion, green chillies and mung beans (if using). Refrigerate till ready to serve.
3) Just before serving, add the salt, lemon juice & tomato and gently mix with a fork. (Remember that tomatoes will release moisture and make the carrot mix soggy after a while. I generally avoid it if I expect the mix to sit for a while.)
4) Serve in a bowl on a plate with the papads. Guests can fix their own bite size snack.
Growing up, this was something we occasionally had as Sunday breakfast to give my mom a break from cooking. We slathered our bread with ghee and toasted it on the griddle till it was golden and crunchy, and topped it with this spicy carrot salad. I still enjoy this salad, but without the bread!