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 :)
MASALA PAPAD RECIPE
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:
- Microwave the Papad for 1 minute. Or, roast the Papad carefully and evenly on a medium flame.
- In a bowl mix together chopped onion, tomato, green chilli, cilantro leaves, red chilli powder and salt to taste.
- Place the papad on a serving plate.
- Spread the onion-tomato mixture on the Papad. Sprinkle chaat masala and lemon juice.
- Serve immediately, or else the Papad will turn soggy.
To enjoy the crunchiness of the Masala Papad, eat it immediately upon serving.