Mar 202012

I love lettuce wrap we get in a local Chinese restaurant. They give a bowl of filling (mix of finely diced tofu, water chestnuts, spring onions in Chinese sauce) that you stuff inside a big leaf of lettuce and eat. Well, I wanted to add a twist to that recipe by having it with Lijad papad. I like to eat spicy food on cold rainy days and this snack adds the right kick and zing. My daughter and my husband where fighting for the bowl of wrap filling to add to their papads. My daughter was feeling a sense of pride because according to her she was making her own snack by assembling the topping on her papads. I was beaming with joy and smiling slyly to the thought that she might one day cook for me.ย  Here it goes to Day 5, Blogging Marathon #14 and linking this entry to HITS ~ a fiber rich event hosted by Sangee Vijay and sending this entry to Kid’s Delight event hosted by Srivalli.


Onion –1 (finely chopped)

Ginger — 1″ piece (finely shredded)

Garlic –5 medium pods (finely chopped)

Tofu (Extra Firm) — 1 cup (finely chopped)

Water chestnuts — 2 cans (rinsed, drained and finely chopped)

Spring Onions –1 cup (finely chopped)

Soy sauce –3 Tbsp

Sweet and sour sauce –1 Tbsp

Chilli sauce — 2 Tbsp (optional)

Lijad Papad (any flavor) — as needed


1. In a kadai, add 2 tablespoon of cooking oil, add ginger and garlic and fry for a minute. Add onions and fry till they turn golden brown.

2. Now add water chestnuts and fry well. Add tofu and fry till they turn brown. (Note: while stirring the tofu, be careful not to overdo it as they are delicate and can scramble.)

3. Once the tofu and water chestnuts are crispy and brown, stir in tofu and sweet & sour sauce. Salt is not required because the soy sauce will have salt in it. Mix in spring onions and switch off the flame.

4. Fry Lijad papads directly over the flame, flipping frequently for even browning. As an option you can bake, microwave or deep fry the papad in oil.

5. Serve the papad and a bowl of filling separately. Assemble the filling on top of each papad just before eating. A slice of avocado can also be added on top as a variation. IMG 0831

IMG 0816IMG 0817

Water chestnuts. Cut Veggies.

IMG 0818

Fry Ginger and garlic in 2 table spoon of oil.

IMG 0819

Add tofu, water chestnuts, spring onions, soy sauce and sweet&sour sauce and mix well.

IMG 0821


IMG 0830

I served this snack with Ritz crackers topped with a slice of apple and a slice of avocado.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14โ€

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  28 Responses to “Lijad Papad chat -Chinese style”

  1. nice twist of lijjat papad and tofu ๐Ÿ™‚ am loving this series, Jayanthi ! Keep them coming ๐Ÿ™‚

    Sizzling Tastebuds
    Event : Holi Fest โ€“ Colourful Palette
    Event : Bake Fest # 5

  2. I too tasted that lettuce wrap when i visited US and your twist is simply superb with pappad looks yumm..

  3. Thank you Kalyani and Padma.

  4. Very nice ๐Ÿ™‚ perfect for those rainy days ๐Ÿ™‚

  5. very nice and innovative way of presenting!!!

  6. Thanks Rajani and Veena.

  7. wow…Interesting twist Jayanthi…loved it…healthy snack n well presented dear!!
    If interested plz link it to my event,HITS !
    Spicy Treats
    OnGoing Event:kitchen Chronicles – Summer Splash
    Ongoing Event : HITS~Fiber Rich Foods

  8. Thanks Sangee

  9. A very interesting snack idea!

  10. Thanks Harini

  11. I used to make this with tomato, onion, coriander leaves, Masala pwd…this is different and like to try this with tofu

  12. Thanks Radha.

  13. Looks yummy and superb

  14. this is so interesting & intelligent

  15. Lijad Papad.. ha ha ha.. Thats the first thing that came to my mind.. remember that ad :)..this is a good twist for masala papad.. With your creativity genes..I am sure your daughter is going to whip something amazing for u ๐Ÿ™‚

    Ongoing Event : I’m The Star

  16. very nice and innovative..good job

  17. Very neat love to assemble on their own send this for kid’s delight..

  18. Looks interesting!!

  19. Good one. liked the tofu in this.

  20. Wow, i’m going to try this, hahha

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