Masala Papad is a delicious Indian snack made using roasted or fried papad topped with a tangy and spicy onion tomato mix. Here is how to make it (vegan).
Here are some more snack recipes that you can try at home – Onion Pakoda, Veg Cutlet, Dabeli, Poha, Moong Dal Chilla, Khandvi, and Bread Upma.
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About This Recipe
Masala Papad is a popular North Indian snack made using roasted or fried papad (poppadum).
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 topped on it gives it a soft texture, a perfect combination that is enjoyed by everyone
Crispy, spicy, and tangy, this is surely one starter that will impress your guests.
This vegan snack recipe can be easily doubled or tripled.
Ingredients
Papad (Poppadum) – You can use any papad of your choice, there are many variations available in the market.
I have deep-fried the papad because it adds a nice crunch and taste, but you can even roast them too.
For The Masala – Crispy papad are topped with a spicy and tangy masala that is prepared with onions, tomatoes, cilantro (fresh coriander leaves), green chillies, salt, red chilli powder, lime juice, and chaat masala powder.
While green chilies and red chili powder add the much-needed spicy taste, lime juice and chaat masala add a nice tangy flavor that is hard to resist.
You can adjust the green chilies and red chili powder as per your taste.
If you like, you can also add some fine sev on the top.
How To Make Masala Papad
Fry The Papad
Heat 2-inch oil in a wide pan. 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.
Make The Topping
Mix 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 and 2 tablespoon lime juice in a medium mixing bowl.
Your masala for masala papad is ready.
Top The Papad
Keep the papad on the serving platter.
Top it with the topping and serve immediately.
Frequently Asked Questions
I personally like urad dal papad the best but moong dal papad or papad made using a mix of moong dal and urad dal also works fine.
You can also make it using South Indian rice papad (applams). Khichiya papad that are popular in Gujarati and Rajasthani household are also an option.
This snack taste the best when made using fried papad but to make it healthier, you can use roasted papad.
You can add finely chopped green mangoes when they are in season.
You can also add finely chopped cucumber, carrots, beetroot, and mint leaves. For a twist, you can also spread some Coriander Mint Chutney on the papad and then top with the topping.
No, you cannot. However, you can fry the papad and keep them in an airtight container and make the topping and refrigerate it. Once ready to serve, just assemble and serve. Make sure to not add salt to the topping until ready to serve otherwise the veggies will leave water making the topping wattery.
Serving Suggestions
Masala Papad can be served on its own as a snack or a starter or can be served as a side dish with your Indian meals.
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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Recipe Card
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 (coriander leaves)
- ½ teaspoon salt
- 1 teaspoon chaat masala powder
- ¼ teaspoon Kashmiri red chili powder
- 2 tablespoons lime juice
Instructions
Fry The Papad
- Heat 2-inch oil in a wide pan. 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 – Instead of frying the papad, you can also roast it in a microwave or over direct heat.
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.
Top The Papad
- Keep the papad on the serving platter without overlapping each other.
- Top with the topping and serve immediately.
Divya Shivaraman
wow…all time fav. for me this is like a appetizer when i go to restaurants in india…you have wonderful clicks
Thetopofindia.com
wow really beautiful!! thanks for sharing my fav Masala Papad. Nice click!!
Top Of India
Gauri
great blog, thanks for sharing