Masala Papad Recipe Whiskaffair

on Jun 09, 2022, Updated Jan 29, 2023 Here are some more snack recipes you can try at home: Onion Pakoda, Jhal Muri, Cajun Potatoes, and Mutton Keema Samosa.

About Masala Papad

Masala Papad is a popular North Indian snack (appetizer) made using roasted or fried papad (poppadum). You will find it on the menu of most Indian restaurants and pubs and also from street vendors. Everyone who goes out to eat orders at least a plate of this delicious appetizer to munch on while the main food arrives. The crispy papad is topped with a spicy and tangy mixture of onions, tomatoes, green chilies, cilantro (coriander leaves), salt, chaat masala powder, red chili powder, and lime juice. Papad has a crunchy texture, whereas the masala topping gives it a soft texture. This is a perfect combination that everyone enjoys. This masala papad recipe is very customizable as well. Choose the papad you like, adjust the spices to your taste, and skip or add the toppings you like. Crispy, spicy, and tangy, this starter will surely impress your guests. It’s perfect for casual gatherings, kitty parties, drink parties, or evening tea-time snacks.

Serving Suggestions

Masala papad can be served as a delicious snack, appetizer, starter, or side dish with Indian meals.

Papad (Poppadum, Thin Indian Wafer)

You can use any papad of your choice; many variations are available in the market. I like to use the Lijjat brand’s urad dal papad as they are sturdier and hold the toppings longer. You can choose from plain papads, black pepper papad, cumin papad, spicy papads, or papad made using moong dal, rice, etc. You can also make it using South Indian rice papad (applams). Khichiya papad, which is popular in Gujarati and Rajasthani households, is also an option. I have deep-fried the papad because it adds a nice crunch and taste, but you can also roast them over direct flame, in a microwave, or an air fryer for a healthier version. Use gluten-free papad to make this recipe gluten-free.

For The Topping

Crispy papads are topped with a spicy and tangy masala prepared with onions, fresh tomatoes, cilantro (fresh coriander leaves), green chilies, salt, red chili powder, freshly squeezed lime juice, and chaat masala powder. I like red onions because of their sharp taste, but you can use any variety that is easily available. While green chilies and red chili powder add the much-needed spicy taste, lime juice and chaat masala powder add a tangy flavor that is hard to resist. Lime juice can be replaced with lemon juice, too. You can adjust the green chilies and red chili powder as per your taste. My homemade Chaat Masala Powder adds a lot of flavors, but you can also use store-bought masala. You can add some fine sev on the top if you like. When green raw mangoes are in season in summer, add some chopped raw mangoes to the topping mix. Hold the papad with a tong once the oil is hot, and fry it on both sides until crispy. Drain on a plate. Fry all 4 papad in the same manner and set them aside. Note – To make it healthier, roast the papad in a microwave, over direct flame, or in an air fryer.

1 cup finely chopped onions ½ cup finely chopped tomatoes 1 teaspoon finely chopped green chilies 2 tablespoon chopped cilantro ½ teaspoon salt 1 teaspoon chaat masala powder ¼ teaspoon Kashmiri red chili powder 2 tablespoon freshly squeezed lime juice

Tip – Do not add salt at this stage if you plan to keep the topping for some time. The salt will make the veggies release their water, and the topping will become watery. Add salt just before assembling the masala papad. Your masala topping is ready. Top each papad with 2-3 tablespoon of the topping and serve immediately. If you are making it for a gathering, you can make the topping, roast the papad, and let your guests assemble their masala papad. Instead of making the topping already, you can arrange the topping ingredients on the table, and then the guests can customize their topping as well. There is one more interesting way of serving this papad. Make a cone with roasted papad and fill it with this spicy onion-tomato mixture.