Masala Papad
Crispy roasted or fried papad topped with a vibrant, tangy mix of chopped onions, tomatoes, fresh coriander, and a squeeze of lime. A light, crunchy Indian snack that comes together in minutes and doubles as a fantastic starter or side.
For 4 servings
- prep
Prepare the topping mixture.
1.Finely chop the onion, tomato, green chili, and coriander leaves.2.In a small bowl, combine the chopped onion, tomato, green chili, and coriander.3.Add chaat masala, red chili powder, salt, and lemon juice. Mix well. - roast · ~4 min
Roast the papads until crisp.
1.Place one papad directly on a medium-hot tawa or skillet.2.Press gently with a cloth or spatula, rotating frequently to ensure even roasting.3.Roast for 30-60 seconds per side until lightly browned, crisp, and no raw spots remain.4.Alternatively, microwave each papad for 30-45 seconds or roast over an open flame using tongs.TIPAvoid oil-frying if you want a lighter snack, but for extra crunch, you can deep fry the papad. - assemble
Assemble the masala papad.
1.Place each roasted papad on a serving plate.2.Spoon the fresh topping mixture generously over the entire surface of each papad.3.Sprinkle sev on top for added crunch.TIPAssemble just before serving, or the papad will turn soggy from the moisture in the toppings. - serve
Serve immediately.
Serve the masala papads right away while they are perfectly crisp. They are best enjoyed as a starter or a light evening snack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast papads over an open flame for a smoky flavor and extra crispiness.
- 2Deseed the tomato completely to prevent the topping from making the papad soggy.
- 3Assemble masala papad only right before serving to maintain maximum crunch.
- 4For a shortcut, microwave each papad for 30-45 seconds instead of roasting.
- 5Press the papad gently with a cloth while roasting to keep it flat and even.
- 6Add sev just before serving so it stays crunchy, not soft.
Adapt it for your goals.
Low-oil
Skip deep frying and roast the papad on a dry tawa or in the microwave — this cuts down oil significantly while keeping the crunch.
high proteinHigh-protein
Add a handful of boiled chickpeas or sprouted moong beans to the topping for extra plant-based protein and a heartier snack.
jainJain
Omit onion and garlic, and replace green chili with a pinch of black pepper. Use a Jain-friendly papad made without onion or garlic for a completely Jain-compliant version.
veganVegan
This recipe is already vegan — just ensure your papad and sev contain no dairy or egg products, which is typical for most brands.
Why this is on our healthy list.
Low in Fat When Roasted
Roasting instead of deep frying the papad eliminates added oil, making this snack light and suitable for everyday munching.
Rich in Digestive Spices
Chaat masala, green chili, and lemon juice contain compounds that can aid digestion and stimulate appetite.
Hydrating Toppings
Fresh tomatoes, onions, and cilantro provide water content and a small dose of vitamins A and C with every bite.
Frequently asked questions
Yes, but fried papad is oilier and heavier. Roasting gives a lighter, crunchier texture that better supports the fresh toppings.
