Masala Papad

Instructions

1. 1

   Prepare the Masala Topping

   • In a medium mixing bowl, combine the finely chopped onion, deseeded tomato, green chili, and fresh coriander leaves.
   • Add the red chili powder, chaat masala, and salt. Toss gently to mix.
   • Just before serving, drizzle the lemon juice over the mixture and give it a final mix. Setting it aside for too long will make it watery.
2. 2

   Roast the Papad

   • Using a pair of metal tongs, hold one papad and place it over a direct low-to-medium flame on a gas stove.
   • Continuously and quickly flip the papad every 2-3 seconds, moving it around to ensure it cooks evenly and gets light brown spots without burning.
   • The papad will curl and bubble as it cooks. This process should take about 30-45 seconds per papad.
   • Once crisp, place the roasted papad on a plate and repeat the process for the remaining papads.
3. 3

   Assemble and Serve Immediately

   • Place a freshly roasted papad on a serving plate.
   • Working quickly, spoon a generous amount of the prepared masala topping and spread it evenly over the papad.
   • Garnish with a liberal sprinkle of nylon sev for extra crunch.
   • Serve immediately to enjoy the perfect crispy texture. The papad will become soggy if left to sit for more than a few minutes.