Masala papad Masala popadums with tomato and green chili

Serves 6
2 tsp ground cumin
3 tomatoes
1 onion, finely chopped
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
1 tsp medium-hot red chili powder
juice of 2 limes
½ bunch of fresh cilantro leaves
12 popadums or about 24 mini popadums
(use freshly cooked or store-bought)
salt and freshly ground black pepper
1Put the ground cumin in a small dry frying pan, and toast over medium heat
for about 2 minutes until fragrant.
2Halve the tomatoes, remove the seeds, and cut the flesh into a fine dice.
Mix the tomato and onion in a bowl with the green chilies. Season well with
salt and pepper. Add the toasted cumin powder and the chili powder, then stir in
the lime juice. Scatter over the cilantro leaves and gently stir through.
3When ready, scoop some of the mixture onto each of the popadums, and
serve at once.