2 large moong dal papads (split green gram papadums) or urad dal papads (split black gram papadums)
1 medium onion (finely-chopped)
1 medium tomato (finely-chopped)
15 g chopped coriander leaves
15 ml lemon juice or lime juice
5 g red chili powder or 1 to 2 green chilies (finely-chopped)
3 g roasted cumin powder (optional)
3 g chaat masala (tangy Indian spice mix) or amchur powder (dry mango powder)
1 to 2 g salt as required
60 ml oil for shallow frying (optional) if frying the Papad instead of pan roasting
20 g nylon sev (savory gram flour vermicelli, optional)
Serve the Papads immediately, garnished with coriander and nylon Sev (optional). If left over time, the Papads will get soggy.