I once saw this recipe when
Deeksha's posted it few weeks ago and wanted to try it. Today she is my first partner for the event that I am participating. The event is hosted by
Radhika, which is a great event where you get to look at your partner's blog in order to find recipes that you can make and publish in your own blog. This is a nice platform where you can get to know more friends and bloggers, because we usually after looking a blog we forget about it...but in this way we have to see different blog's and explore and create new recipes.
Yesterday and today I am not much active as I have severe back pain and not able to explore much. I did look at all the recipes on Deeksha's blog, but didn't want to try something which would worse my back pain. As I already thought of making this recipe, I am sticking to it.
I would like to thank Radhika and Deeksha for letting me, explore her blog and letting me make her recipe my way or the way I like it to be.
Ingredients:
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4 big Papads ( I used spicy papad with cumin, black pepper and chili flakes)
3 tbsp Oats ( I used quick cooking oats)
1 small Onion chopped
1 can Black Beans, liquid drained and washed
1 roasted Red Bell Pepper, char skin, seeds and stem removed and chopped
1 small Green Chili
1 Tomato chopped
1/2 Cucumber chopped
1/4 tsp Red Chili Powder
1/4 tsp Pepper powder
1/2 tsp Cumin powder
1/2 tsp Amchur powder (dry mango powder), you can also use fresh raw mango chopped or ripe mango chopped )
Salt to taste
1/4 cup Cilantro chopped
1/4 + 3/4 tsp Olive Oil
Method:
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To Make Roasted Red Pepper:
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1. On the stove top directly place the bell pepper by applying bit oil over the top of the bell pepper and char it over medium high flame on all sides.
2. Remove it from the coil and place it in a bowl and cover it with plastic wrap. The steam from the pepper will moisten the charred skin and make it easy to peel. and keep it aside for 5-10 mins.
3. remove the plastic wrap and peel off the skin. and use it as desired.
To Make the Black Bean Filling and Make Papad Pockets:
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1. In a pan add oil, when it's hot enough add the onions, saute it until translucent.
2. Add the masala, i.e cumin powder, salt and chili powder and saute it unitl the raw masala smell is gone.
3. Add tomatoes and saute it for a min, then add red pepper and green chili and saute it for another min.
4. Add the black beans, salt and pepper and mix well.
5. Off the flame and add cucumber and oats, mix well, oats will help to absorb the moisture from the cucumber.
6. Add the chopped cilantro and mix again. Allow it to come to room temperature.
7. Meanwhile take a bowl of water, dip the papad, so that it becomes soft and easy for us to fold. Make sure you don't keep it for long else it will get too soft and cannot handle.
8. Place a wet paper towel on the counter or plate, place the papad over it, add the bean filling and fold it as shown.
9. Make as many as you want and arrange these papads in a microwave safe plate/bowl, brush with rest of the oil on the bottom of the plate or bowl (this will help the papad from sticking to the bowl or plate) and microwave it for about 2 mins then flip the papad pockets and then again microwave it for about 2 mins.
10.Repeat fliping the papad two times more or until the papad is fully cooked and crisp.
Note: You can also make each papad pockets separately in the same way but it will take 2 mins on each side or a total of 4 mins.
Mayonnaise Sauce:
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1/4 cup Mayonnaise (I used Olive oil Organic Mayo)
1 tbsp Hot Sauce
1 tbsp Ketchup
1 pinch Salt
Method:
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1. Mix all the ingredients in a bowl and whisk it together and serve it with the crispy papad pockets.
Sending this recipe to the Event: "Blog Hop Wednesdays" hosted by
Radhika and also linking this recipe to my partner
Deeksha's post.
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