Papad Tacos

Heat a skillet. Roast the papad on the hot skillet using a cloth to press it down and ensure it does not puff. Cook on both sides. Once off the flame, immediately wrap it around a roller and shape into a Taco.

Soak Lobia / Black Eyed peas overnight, Pressure cook by adding salted water for 3 whistles. Strain the water and set aside to cool.

For the Pico De Gallo - In a bowl, add chopped tomatoes, onions, diced green chillies and toss it with lemon juice, salt and freshly chopped coriander. Set aside.

Heat a skillet, add a tbsp of amul herbed butter, take red, yellow and green bell peppers and toss them until al dente.

To assemble, take each papad taco, fill it with a spoon of the cooked lobia, bell peppers and pico de gallo. Garnish with coriander and serve with a lemon wedge.