Papad Nachos

Ingredients 

• 150 grams assorted mini papads
• 3 tablespoons tomato, finely chopped
• 2 tablespoons onion, finely chopped
• ½ teaspoon green chillies, finely chopped
• ½ tablespoon fresh coriander leaves, finely chopped
• Salt to taste 
• 1 tablespoon tomato ketchup
• 1 teaspoon lemon juice
• Oil to deep fry 
• Fresh coriander sprigs to garnish

Cheese sauce

• ½ cup processed cheese grated
• 1 tablespoon butter
• 1 tablespoon refined flour
• 1 cup milk
• Crushed black peppercorns to taste
• Salt to taste 

Method

1. To make cheese sauce, heat butter in a non-stick pan, add flour and sauté for a minute. Add milk, mix till smooth and cook for a minute. Add cheese, mix well and cook till it melts. Add crushed peppercorns and salt, mix well and cook till the sauce thickens. Remove the pan from heat and set aside.
2. Take tomato in a bowl, add onion, green chillies, coriander leaves, salt and tomato ketchup and mix well. Add lemon juice and mix well.
3. Heat sufficient oil in a kadai. Add the papads and deep-fry till crisp. Drain on absorbent paper.
4. Place the fried papads in a serving platter. Pour the white sauce and top with the tomato mixture. Garnish with coriander sprigs and serve immediately.