Masala Papad
A crunchy, tangy, and spicy Indian appetizer made from roasted or fried papadums topped with a fresh mix of onions, tomatoes, and spices. The perfect quick snack to whet your appetite before a meal.
For 4 servings
3 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Masala Topping
- b.In a medium bowl, combine the finely chopped onion, deseeded tomato, green chili, and fresh coriander leaves.
- c.Add the chaat masala, red chili powder, and salt. Mix gently to combine.
- d.Just before serving, squeeze the fresh lemon juice over the mixture and give it a final toss. Set aside.
- 2
Step 2
- a.Cook the Papad
- b.Method 1 (Roasting): Using a pair of tongs, hold a papad over a medium gas flame. Continuously flip and move it around for about 30-45 seconds until it is evenly cooked, crisp, and has light brown spots. Be careful not to burn it.
- c.Method 2 (Frying): Heat oil in a kadai or deep pan over medium-high heat. Once hot, slide a papad into the oil. It will puff up in 3-5 seconds. Immediately flip it, cook for another 2-3 seconds, and remove it with a slotted spoon. Drain on paper towels.
- d.Method 3 (Microwave): Place a papad in the microwave and cook on high for 45-60 seconds, or until crisp. Timing may vary based on microwave wattage.
- 3
Step 3
- a.Assemble and Serve Immediately
- b.Place a freshly cooked papad on a serving plate.
- c.Quickly spoon a generous amount (about 2-3 tablespoons) of the prepared masala topping over the entire surface.
- d.Garnish with a liberal sprinkle of sev.
- e.Serve immediately to enjoy the perfect crispy texture. Repeat for the remaining papads.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Assemble just before serving to prevent the papad from becoming soggy from the moisture of the vegetables.
- 2Always deseed the tomatoes to reduce the water content in the topping mix.
- 3Finely chopping the vegetables ensures they stay on the papad and provides the best texture.
- 4For a no-flame option, roast papad in an air fryer at 180°C (350°F) for 1-2 minutes until crisp.
- 5If you don't have sev, you can crush some plain potato chips or another roasted papad for a crunchy topping.
- 6To ensure the dish is gluten-free, check the papad packaging, as some brands may contain wheat flour.
Adapt it for your goals.
Cheese Masala Papad
Sprinkle a generous amount of grated cheddar or Amul cheese over the masala topping for a creamy, savory twist.
Sprouted Moong PapadSprouted Moong Papad
Add 1/4 cup of boiled sprouted moong beans to the topping for extra protein, fiber, and a nutty texture.
Sweet and Tangy PapadSweet and Tangy Papad
Drizzle a teaspoon of tamarind-date chutney over the topping for a delightful sweet and sour flavor profile.
Peanut Masala PapadPeanut Masala Papad
Add 2 tablespoons of roasted and coarsely crushed peanuts to the topping for an extra crunch and nutty flavor.
Why this is on our healthy list.
Source of Plant-Based Protein
The base of the papad is typically made from urad dal (black gram lentils), which is a good source of plant-based protein, essential for muscle repair and growth.
Rich in Dietary Fiber
The fresh topping of onions and tomatoes provides dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.
Provides Vitamins and Minerals
The raw vegetables and coriander leaves are packed with essential vitamins like Vitamin C and A, and minerals like potassium, contributing to overall immunity and health.
Frequently asked questions
A single Masala Papad's calorie count varies by preparation. A roasted one has approximately 75-90 calories, while a deep-fried version can have 130-150 calories due to the absorbed oil.