Masala Papad

Masala Papad

Masala Papad is a crispy, crunchy, spicy Indian starter. Papad (or Poppadum) is a flat, thin, crisp Indian cracker that is round in size and shape like a tortilla - it is usually served as a crunchy accompaniment during Indian meals. Its offshoot, Masala Papad, is one of the most popular snacks in Indian restaurants. A simple topping of chopped onions and tomatoes sprinkled with spices transforms the roasted Papad into a crispy, spicy delight.

It takes an amazingly small amount of time to prepare this scrumptious snack. Also, I prefer the healthier option of roasting the Papad rather than deep-frying it. Although a roasted Papad gets soggy quicker than a deep-fried Papad once the toppings are added, it is never an issue - this treat disappears faster in front of guests than a magician can wave his wand. So head to the kitchen and... abracadabra :)


    1 Urad Papad (available in Indian Grocery Store)
    3 tbsp finely chopped Onion
    3 tbsp finely chopped Tomato
    1 Green Chilli (such as Serrano) or to taste; destemmed & finely chopped
    1 tbsp finely chopped fresh Cilantro (Coriander) Leaves
    1/4 tsp Lemon Juice
    1/4 tsp Red Chilli Powder or to taste
    1/4 tsp Chaat Masala
    Salt to taste

    How to make Masala Papad:

    1. Microwave the Papad for 1 minute. Or, roast the Papad carefully and evenly on a medium flame.
    2. In a bowl mix together chopped onion, tomato, green chilli, cilantro leaves, red chilli powder and salt to taste.
    3. Place the papad on a serving plate.
    4. Spread the onion-tomato mixture on the Papad. Sprinkle chaat masala and lemon juice.
    5. Serve immediately, or else the Papad will turn soggy.


    To enjoy the crunchiness of the Masala Papad, eat it immediately upon serving.

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