Masala Papad
Masala Papad is a delicious Indian snack made from roasted or fried papad topped with a tangy, spicy onion-tomato mix. Here is how to make it.
Here are some more snack recipes you can try at home: Onion Pakoda, Jhal Muri, Cajun Potatoes, and Mutton Keema Samosa.
Whenever we visit Indian restaurants, we invariably order masala papad with drinks. One, because it comes within a few minutes of ordering, and we don’t have to sit ideally waiting for the other snacks, and second, because it is very addictive and sets the taste buds for the upcoming Indian spiced food.
When I moved from North India to Bangalore, the taste of masala papad changed dramatically. In Bangalore, it was less tangy and always topped with fine sev. I liked the North Indian version better. So every time we visit any restaurant, I give clear instructions to the staff on how to top my papad, and most of the time, they oblige.
Sharing the North Indian style masala papad recipe that is loaded with tangy spicy flavors and will tickle your taste buds!
About Masala Papad
Masala Papad is a popular 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.
Ingredients
You will get all the ingredients in Indian grocery stores near you.
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 in an air fryer.
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.
How To Make Masala Papad
Fry The Papad
Heat 2-inch oil in a wide pan over medium heat. The pan must be wider than the papad to ensure they are flat after frying.
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 – You can also roast the papad in a microwave, over direct flame, or in an air fryer.
Make The Topping
Mix the following ingredients in a medium mixing bowl.
- 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 The Papad
Keep the papads on the serving platter.
Top each papad with 2-3 tablespoon of the topping and serve immediately.
Frequently Asked Questions
Slightly brush some oil on top of dry papad. Keep it on the microwave plate and micro on high for 30 seconds. See the doneness after 30 seconds and add another 30 seconds if needed. A properly roasted papad has small bumps on the top and a good crispy crunch.
To roast it in an air fryer, lightly brush oil on the dry papad. Keep it on the air fryer basket and air fry at 360°F (180°C) for 2 minutes or until crispy.
You can add finely chopped green raw mangoes when they are in season.
Add finely chopped cucumber, carrots, beetroot, and mint leaves. Crushed potato chips are also a great addition.
For a twist, you can spread some Green Chutney on the papad and then top it with the topping.
You can add some fine sev on the top if you like.
No, you cannot. However, you can fry the papads and keep them in an airtight container. Then, you can make the topping and refrigerate it. Once ready to serve, just assemble and serve. Ensure that you do not add salt to the topping until it is ready to serve; otherwise, the veggies will leave the water, making the topping watery.
Pro Tip By Neha
Use a manual vegetable chopper to chop your veggies. It will not only make the process quicker but also ensure that your veggies are chopped the same size. I use Mueller brand chopper.
Serving Suggestions
Masala papad can be served as a delicious snack, appetizer, starter, or side dish with Indian meals.
If you are making it for a gathering, you can make the topping, roast the papad, and let your guests assemble their own 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.
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Masala Papad Recipe
Ingredients
- 4 medium-sized papad
- oil for frying the papad
- 1 cup finely chopped onions
- ½ cup finely chopped tomatoes
- 1 teaspoon finely chopped green chilies
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ½ teaspoon salt
- 1 teaspoon chaat masala powder
- ¼ teaspoon Kashmiri red chili powder
- 2 tablespoons freshly squeezed lime juice
Instructions
Fry The Papad
- Heat 2-inch oil in a wide pan over medium heat. The pan must be wider than the papad to make sure they are flat after frying.
- Once the oil is hot, hold papad with a tong and fry it from both sides until crispy.
- Drain on a plate.
- Fry all the 4 papad in the same manner and set them aside.
- Note – You can also roast the papad in a microwave, over direct flame, or in an air fryer.
Make The Topping
- Mix onions, tomatoes, green chilies, cilantro, salt, chaat masala powder, Kashmiri red chili powder, and lime juice in a medium mixing bowl.
- Tip – Do not add salt at this stage if you are planning 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.
Top The Papad
- Keep the papads on the serving platter without overlapping each other.
- Top each papad with 2-3 tablespoon of topping and serve immediately.
great blog, thanks for sharing
wow really beautiful!! thanks for sharing my fav Masala Papad. Nice click!!
Top Of India
wow…all time fav. for me this is like a appetizer when i go to restaurants in india…you have wonderful clicks