Welcome to another delicious recipe! Today, we are making the mouth-watering Lasun Papad Chutney. If you are looking for a quick and flavourful side dish to spice up your summer meals, this Lasun Papad Chutney recipe is exactly what you need. Originating from Maharashtrian cuisine, this unique garlic papad chutney combines the irresistible crunch of fried papad with the bold, earthy flavours of roasted garlic, peanuts, sesame seeds, and coconut.
It is super simple, extremely beginner-friendly, and requires no complicated cooking techniques. The best part? You can easily store it for 8 to 10 days, making it an excellent option for packing during travel. Whether you pair it with simple dal and rice or enjoy it with fresh roti, this spicy garlic papad chutney will surely become a family favourite. Let’s dive right into this easy step-by-step Lasun Papad Chutney recipe!
Also Read – Quick Tiffin Mix Bhaaji Recipe | Easy Mixed Veg
Ingredients List:
- 1/2 bowl white sesame seeds (dry roasted)
- 1 small bowl dry coconut pieces (dry roasted)
- 1 teaspoon cumin seeds (dry roasted)
- 4-5 tablespoons peanuts (dry roasted with skin)
- 1/2 small bowl garlic cloves (dry roasted)
- 5 small Urad Dal Papads (fried in oil)
- 1 tablespoon spicy red chilli powder
- 1/2 tablespoon Kashmiri red chilli powder (for colour)
- Salt to taste
- Optional: 1/2 teaspoon Amchur (dry mango) powder or Chaat Masala
Step-by-step Instructions:
- Roast the base ingredients: First, dry roast the white sesame seeds, dry coconut, cumin seeds, peanuts, and garlic in a pan until lightly golden. Do not use oil to roast these ingredients.
- First grind: In a mixer jar, add the roasted sesame seeds, dry coconut, cumin seeds, and peanuts. Pulse them into a coarse, rustic mixture. Do not make a fine powder.
- Add spices and garlic: Next, add the roasted garlic cloves, salt, spicy red chilli powder, and Kashmiri red chilli powder to the jar. Pulse the mixer (on and off) to blend everything. The mixture will become slightly moist because of the garlic juices.
- Crush the papad: Take your fried Urad Dal Papads, break them into small chunks with your hands, and drop them into the mixer jar.
- Final blend: Pulse the mixer one last time until the papad blends well into the chutney.
- Store and enjoy: Your spicy Lasun Papad Chutney is ready! Store it in an airtight container for 8 to 10 days and enjoy it with your daily meals.
Also Read – Quick Maharashtrian Papad Thecha Recipe | Spicy Kharda
Cooking Tips
- Fry, don’t roast: Always fry the papad in oil rather than roasting it over an open flame. The little bit of oil from the fried papad helps bind the dry chutney perfectly.
- Pulse, don’t puree: Pulse the mixer on and off instead of running it continuously. This keeps the texture beautifully coarse and crunchy.
- Mind the heat: Do not over-roast the dry coconut and sesame seeds, as burning them will make the entire chutney taste bitter.
Variations
- Vegan Version: Good news—this recipe is naturally vegan! Just ensure your papads are fried in a plant-based oil like sunflower or peanut oil.
- Spicy Version: Add an extra half-tablespoon of spicy red chilli powder or toss in a couple of roasted dry red chillies for that extra fiery kick.
- Kids-Friendly Version: Skip the spicy red chilli powder completely and only use Kashmiri red chilli powder. It gives a beautiful red colour without burning their little tongues!
- Tangy Twist: Add half a teaspoon of Chaat Masala or Amchur (dry mango) powder at the end to make it slightly sour and lip-smacking.
Serving Suggestions:
Serve this Lasun Papad Chutney as a side dish with comforting, plain yellow dal and steamed rice.
Enjoy it scooped up with hot bhakri, chapati, or buttery parathas.
Sprinkle it inside your sandwiches, burgers, or wraps for an instant burst of flavour and crunch!
Also Read – Quick Masala Mirchi Fry Recipe | Best Chilli Side Dish
Frequently Asked Questions (FAQs):
Q1: How long can I store Lasun Papad Chutney?
Ans: You can easily store this garlic papad chutney in an airtight container at room temperature for 8 to 10 days. Because it lasts so long, it is a fantastic side dish to pack for long train or road trips!
Q2: Can I use dry-roasted papad instead of fried papad?
Ans: For the most authentic taste and texture, it is highly recommended to use fried Urad Dal papad. The oil from the fried papad gives the chutney a great mouthfeel and helps the spices stick together.
Q3: Why did my chutney become a wet paste instead of a coarse powder?
Ans: Garlic contains natural moisture. If you run the mixer continuously at a high speed, it will turn into a wet paste. Always use the “pulse” method (turn it on and off quickly) for a rustic, coarse texture.
Q4: Is this Lasun Papad Chutney recipe very spicy?
Ans: It is meant to be a bit spicy and “chatpata” (tangy/spicy)! However, the heat level is entirely in your control. You can easily reduce the spicy chilli powder according to your family’s spice tolerance.
Lasun Papad Chutney Recipe | Easy Garlic Papad Chutney
Ingredients
- 1/2 small bowl white sesame seeds dry roasted
- 1 small bowl dry coconut pieces dry roasted
- 1 teaspoon cumin seeds dry roasted
- 4-5 tablespoons peanuts dry roasted with skin
- 1/2 small bowl garlic cloves dry roasted
- 5 small Urad Dal Papads fried in oil
- 1 tablespoon spicy red chilli powder
- 1/2 tablespoon Kashmiri red chilli powder for colour
- Salt to taste
- Optional: 1/2 teaspoon Amchur dry mango powder or Chaat Masala
Instructions
- Roast the base ingredients: First, dry roast the white sesame seeds, dry coconut, cumin seeds, peanuts, and garlic in a pan until lightly golden. Do not use oil to roast these ingredients.
- First grind: In a mixer jar, add the roasted sesame seeds, dry coconut, cumin seeds, and peanuts. Pulse them into a coarse, rustic mixture. Do not make a fine powder.
- Add spices and garlic: Next, add the roasted garlic cloves, salt, spicy red chilli powder, and Kashmiri red chilli powder to the jar. Pulse the mixer (on and off) to blend everything. The mixture will become slightly moist because of the garlic juices.
- Crush the papad: Take your fried Urad Dal Papads, break them into small chunks with your hands, and drop them into the mixer jar.
- Final blend: Pulse the mixer one last time until the papad blends well into the chutney.
- Store and enjoy: Your spicy Lasun Papad Chutney is ready! Store it in an airtight container for 8 to 10 days and enjoy it with your daily meals.
