Wednesday, April 30, 2014

Happla Kismuri (Spicy Papad Mix)

Happla Kismuri is a very simple side dish made using spicy papad. Papad is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat (Source-Wikipedia). Papad is made during the summer  months. When stored properly it stays good for a year. This recipe always makes me nostalgic because my mother used to make lot of papads during our summer vacation. We use to help her making them. The papads would last us for a year.

My mother makes happla kismuri whenever she wants to make a quick side dish or when she doesn't have vegetables on hand. I was not a great fan of this dish. Finally I made up my mind to make this dish (for the first time) just to share the recipe and to be honest it tasted good too :-) Do try this if you like papad.

  • Spicy Papad - 4-5
  • Onion, finely chopped - 3-4 Tbsp
  • Grated Coconut , fresh/frozen - 1/4 cup
  • Coconut Oil- 1 tsp
  • Salt - To taste


Mix the chopped onion, grated coconut, coconut oil and salt, on a plate or bowl.

Now dry roast the spicy papads on the flame. Once done smear the coconut oil (I have deep fried the papads. Hence I didn't smear any oil on it instead added it to the coconut-onion mixture). Then crush the papads and set it aside. When ready to serve add it to the coconut-onion mixture.

Mix well. Happla Kismuri is ready!!

Serve it immediately along with rice and dalithoy. Above measurement serves 1-2 people.

Note: Try to finish this dish as soon as possible. This is because the papad softens up as it sits with coconut-onion mixture.

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