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.
About This Recipe
Masala Papad is a North Indian snack that is made with the popular Papad that is either roasted or fried.
It is topped with a spicy and tangy mixture of onions, tomatoes, green chilies, coriander leaves, salt, chaat masala powder, red chili powder, and lemon juice.
Papad has a crunchy texture, whereas the masala topped on it gives it a soft texture, a perfect combination that is easy and quick and is enjoyed by everyone.
Make sure that you don’t make the masala papad beforehand as the mixture on top will make the papad soggy and it won’t taste good.
Top the roasted or fried papad with this spicy and tangy masala just before you want to serve it.
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.
Crispy, spicy and tangy, this is surely one starter that will impress your guests.
This snack is,
- Spicy & Tangy
- Easy & Quick
- Perfect for quick snacks
Papad – You can use any Papad of your choice, to make this recipe. They are so many variations available in the market, or you can prepare them at home.
I have deep fried the papad because it adds a nice crunch and taste. But you can even roast it.
For the Masala – We will top our papad with a spicy and tangy masala that is prepared with onions, tomatoes, coriander leaves, green chilies, salt, red chili powder, lemon juice, and chaat masala powder.
While green chilies and red chili powder adds the much needed spicy taste, lemon juice and chaat masala add a nice tangy flavor that is hard to resist.
This soft masala on the crunchy papad, will surely satisfy your taste buds.
If you like you can also add some fine sev on the top.
Step By Step Recipe
Fry the papad and keep it aside. You can even roast it if you want.
Mix all the ingredients except papad in a bowl.
Your masala for masala papad is ready.
Lay the papad on the serving platter.
Top it with the mixture. Serve immediately.
Frequently Asked Questions
For Masala Papad, Urad Dal Papad tastes the best, but you can also use Moong Dal Papad or a mixture of Urad Dal and Moong Dal Papad.
It can also be made using South Indian Rice Papads. You can even substitute these papas with khichiya which are very popular in Gujarati and Rajasthani household
It depends on you! You can either roast or fry the papad, depending on your preference. I like to fry these while making this snack.
I also like to add finely chopped raw mango sometimes, it gives it a delicious tangy twist.
You can also add finely chopped cucumber, carrot, beetroot, and mint leaves. For a twist, you can also spread some Coriander Mint Chutney on the papad and then add the masala.
I won’t recommend making it ahead of time. Roast or Fry the Papad when you are planning to serve for a crunchy taste.
You can prepare the masala and store in the fridge, but the tomato-onion mixture tends to leaves water which can make the papad soggy very fast.
It can be served on its own as a snack or a starter or can be served as a side dish with your Indian meals.
Make sure to serve these as soon as you top the papad.
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Masala Papad Recipe
- 4 Papad (Fried or Roasted)
- 1 cup Onion (Finely chopped)
- ½ cup Tomato (Finely chopped)
- 1 teaspoon Green Chilli (Finely chopped)
- 2 tablespoon Coriander (Chopped)
- Salt to taste
- 1 teaspoon Chaat Masala
- ¼ teaspoon Red Chilli Powder
- 2 tablespoon Lemon Juice
- Mix all the ingredients except papads in a bowl.
- Lay the papads on the serving platter.
- Top with the mixture.
- Serve immediately.