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 Masala Papad
Masala Papad is a popular North 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 street vendors selling it on the streets. I think that 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 topped on it gives it a soft texture, a perfect combination that is enjoyed by everyone.
This masala papad recipe is very customizable as well. Choose the papad that you like, adjust the spices as per your taste and skip or add the toppings that you like.
Crispy, spicy, and tangy, this is surely one starter that will impress your guests. Make this perfect snack for casual gatherings, kitty parties, drink parties, or evening tea-time snacks.
If you are making it for a gathering, you can make the topping and roast the papad and let your guests assemble their own masala papad. Instead of making the topping already, you can also arrange the topping ingredients on the table, and then the gusts can customize their own topping as well.
This vegan snack recipe can be easily doubled or tripled.
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, there are many variations available in the market. I personally like to use Lijjat urad dal papad as they are sturdier and hold the toppings for a longer time.
You can choose from plain papads, black pepper papad, cumin papad, spicy papads, or papad made using moong dal, rice, etc.
I have deep-fried the papad because it adds a nice crunch and taste, but you can even roast them in a microwave or an air fryer too.
Use gluten-free papad to make this recipe gluten-free.
For The Masala – Crispy papad are topped with a spicy and tangy masala that is prepared with onions, fresh tomatoes, cilantro (fresh coriander leaves), green chillies, salt, red chilli powder, freshly squeezed lime juice, and chaat masala powder.
I like to use red onions for their sharp taste but feel free to 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 add a nice 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 adds a lot of flavors but you can use store-bought masala too.
If you like, you can also add some fine sev on the top. I am not a big fan and the North Indian style masala papad doesn’t have them, but it’s your personal choice.
In summer, when green raw mangoes are in season, add some chopped raw mangoes to the topping mix.
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 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 to make it healthier.
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
- 2 tablespoon freshly squeezed 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.
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
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 which is popular in Gujarati and Rajasthani households is also an option.
This snack tastes the best when made using deep-fried papad but to make it healthier, you can use roasted papad.
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 some oil on top of 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.
You can also add finely chopped cucumber, carrots, beetroot, and mint leaves. Crushed potato chips are also a great addition.
For a twist, you can also spread some Coriander Mint Chutney on the papad and then top it 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 watery.
Serving Suggestions
Masala Papad can be served on its own as a delicious snack, appetizer, or 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 (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. 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 to make it healthier.
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.
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