No, not those poppers. I’m talking about Indian poppers or, less slangy, papadums. Like magic, put them in front of me at an Indian restaurant and I can make them disappear. Put them in front of someone else at an Indian restaurant and I can make them disappear. Approaching the end of our trip to India, I discovered Masala Papads which are so awesome that I’d even…

I’d even do some of the other poppers to get me some and, man, I hate those other poppers. Though similar to bruschetta in style and (some) ingredients or, as the ladies below say, tortillas with salsa, they’re exactly thirty-seven times better than either/both:

My only deviation from the above recipe would be to suggest that you use red onions, not white. Don’t be lazy and skip the deseeding of the tomatoes; they’ll make your papad soggy and lame. And, hey, did you know that papad is often associated with the empowerment of women in India? Now you do.

(From my new favourite website, ShowMeTheCurry.com)