BBQ Sultan Papad - By Chef Ajay

Ingredients:

Papad – 4 pc

Grated Paneer – 60 gm

Raisins (Kishmish) – 10 gm

Garlic – 2 gm

Spices to add taste

Curd – 60 gm

Mustard Oil – 3 tsp

Turmeric Powder – 1 tsp

Red Chilli Powder – ¼ tsp

Ginger Garlic Paste – 1 tsp

Lemon – ½

Chaat Masala – ¼ tsp

Vegetables for Salad

Method:

1. Heat oil in a pan. Put garlic and cook it for a minute. Add turmeric powder, salt, red chilli powder and paneer and cook for another minute. Add fresh chopped coriander leaves and raisins and stir it. Add 1 tsp sugar and mix it.

2. In a bowl, put curd, salt, mustard oil, ginger garlic paste, chat masala and turmeric powder. Squeeze lemon and beat it properly. Take a plate filled with water and soak the papad inside it. Now put the filling made in the start on the papad and spread it. Then fold the papad and put it in an oil-greased plate.

3. In a pan, pour some oil and shallow fry the papad. Now layer the papad with the curd marination made and pierce them in the tandoor skewers with putting the raw potato slices in between the pieces to provide support to them.

4. Cook it inside tandoor for 15-20 minutes and meanwhile, chop cucumber, tomatoes, bell peppers, onion etc for salad. Add coriander leaves, salt, chat masala and juice of 1 lemon. Mix it together.

5. Take the skewers out and apply a little butter before taking the papad out of the skewer. Now carefully use the tip of the knife and detach the papad pieces out of skewers. Serve hot after garnishing it with green chutney, salad, and sprinkling chat masala and coriander leaves on the top of the papad pieces.