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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.
Prepare the Masala Topping
Cook the Papad
Assemble and Serve Immediately
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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.
This indian recipe takes 15 minutes to prepare and yields 4 servings. At 153.8 calories per serving with 4.37g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Sprinkle a generous amount of grated cheddar or Amul cheese over the masala topping for a creamy, savory twist.
Add 1/4 cup of boiled sprouted moong beans to the topping for extra protein, fiber, and a nutty texture.
Drizzle a teaspoon of tamarind-date chutney over the topping for a delightful sweet and sour flavor profile.
Add 2 tablespoons of roasted and coarsely crushed peanuts to the topping for an extra crunch and nutty flavor.
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.
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.
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.
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.
It can be a relatively healthy snack if the papad is roasted instead of fried. The fresh vegetable topping provides vitamins and fiber. However, papads are typically high in sodium, so it should be consumed in moderation, especially by individuals monitoring their blood pressure.
The most crucial step is to assemble it right before you plan to eat it. Additionally, deseeding the tomatoes and not adding salt or lemon juice to the vegetable mix until the last moment will prevent them from releasing excess water.
Yes, you can chop the onion, tomato, and coriander and store them in an airtight container in the refrigerator for a day. However, only mix in the spices, salt, and lemon juice just before topping the papad.
If you don't have sev, you can use crushed boondi, crumbled plain potato chips, roasted peanuts, pomegranate arils, or even finely chopped raw mango for a different texture and flavor.
Urad dal papad is the most traditional choice. However, you can use moong dal papad, rice papad (appalam), or sabudana papad. Choose a medium-sized papad that is sturdy enough to hold the toppings.