Mirsange Happolu – Red Chili Papad
A traditional Konkani hot, spicy, savory, deep-fried crispy chili treat (papad) for chili lovers.
Servings Prep Time
60papads 3hours
Cook Time Passive Time
5minutes 1hour
Servings Prep Time
60papads 3hours
Cook Time Passive Time
5minutes 1hour
For the dough:
  • 250gm fine black gram flour
  • 80gm Kashmiri chili powder(for bright color and less heat)
  • 20gm hot red chili powder
  • 2gm asafoetida powder
  • 20gm powdered salt
  • 30ml coconut oil
  • 125ml water
To dip the dough:
  • 100gm fine black gram flour
To deep-fry:
  • 500ml cooking oil
To make:
  1. Sieve the black gram flour, both the chili powders, the asafoetida powder and the powdered salt into a wide, thick stainless steel bowl.
  2. Pour in the coconut oil and the water.
  3. Knead thoroughly. You’ll find that the dough is much harder than when we use wheat flour for making other dishes.
  4. Use a heavy pestle to pound the dough, turning it over frequently, for 30 minutes. This is required to soften it and to make it bind well.
  5. Divide the dough roughly into four portions. Press and roll each portion into a cylinder of around 1-inch (2.5 cm) diameter.
  6. Placing it on your cutting board, use a sharp knife to cut across to get cylindrical pieces of around 1/2-inch (1.3 cm) thickness.
  7. Dip each tablet in the fine black gram flour and use your rolling pin to roll it to smooth round chili papads of around 1/20-inch (1 mm) thickness.
  8. You may need to dip the papad once or twice in the dipping flour to get rid of stickiness if any as it spreads out to its full size when you roll it, but take care not to have any residual flour on it once it is finished.
To dry:
  1. The chili papads can be dried in the hot sun for 15 minutes on one side and for 15 on the other side if you are planning to deep-fry them immediately. If however, you wish to store them for later, please dry them for 30 minutes on each side. You can use a grass mat, or a clean cotton cloth, or large stainless steel platters, trays, or plates to spread out the papads for drying.
  2. After bringing in the hot papads, wait a few minutes for them to cool before storing them in food grade, air-tight containers. Well-dried mirsange happolu can be stored for more than a year.
To deep-fry:
  1. Set a pan or wok on high heat. Pour in the cooking oil.
  2. As soon as the oil is hot (it should not smoke), turn down the heat to medium, and slip in a papad. As it rises, immerse it with a perforated ladle for a second. Turn it over, keeping it for just one more second in the hot oil. Lift out and drain. Finish frying the rest of the required chili papads likewise.
  3. Your delicious mirsange happolu is now ready to serve. Enjoy with all sorts of rice dishes. Try it with soup too! Wine lovers will love to take little bites of mirsange happolu between sips of wine, each enhancing the taste of the other!