Masala Papad
A quintessential Indian appetizer, Masala Papad features a crispy, fire-roasted lentil cracker (papad) generously topped with a zesty mix of finely chopped onions, tomatoes, herbs, and spices. This crunchy, tangy, and savory snack is ready in minutes, making it the perfect crowd-pleasing starter for any meal or gathering.
For 4 servings
3 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Masala Topping
- b.In a medium mixing bowl, combine the finely chopped onion, deseeded tomato, green chili, and fresh coriander leaves.
- c.Add the red chili powder, chaat masala, and salt. Toss gently to mix.
- d.Just before serving, drizzle the lemon juice over the mixture and give it a final mix. Setting it aside for too long will make it watery.
- 2
Step 2
- a.Roast the Papad
- b.Using a pair of metal tongs, hold one papad and place it over a direct low-to-medium flame on a gas stove.
- c.Continuously and quickly flip the papad every 2-3 seconds, moving it around to ensure it cooks evenly and gets light brown spots without burning.
- d.The papad will curl and bubble as it cooks. This process should take about 30-45 seconds per papad.
- e.Once crisp, place the roasted papad on a plate and repeat the process for the remaining papads.
- 3
Step 3
- a.Assemble and Serve Immediately
- b.Place a freshly roasted papad on a serving plate.
- c.Working quickly, spoon a generous amount of the prepared masala topping and spread it evenly over the papad.
- d.Garnish with a liberal sprinkle of nylon sev for extra crunch.
- e.Serve immediately to enjoy the perfect crispy texture. The papad will become soggy if left to sit for more than a few minutes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent a soggy topping, deseed the tomatoes thoroughly and mix the salt and lemon juice in just before assembling.
- 2Roast the papad on a low to medium flame. A high flame will char it before it can cook through.
- 3For a richer, restaurant-style version, you can deep-fry the papad in hot oil for 5-7 seconds until it puffs up and becomes crisp.
- 4If you don't have a gas stove, you can roast papad in a microwave for 45-60 seconds or in an oven preheated to 200°C (400°F) for 1-2 minutes.
- 5Serve immediately. The moisture from the topping will make the papad lose its crispness very quickly.
- 6Use Urad Dal papad for the most authentic taste, but feel free to experiment with moong dal, rice, or sabudana papads.
Adapt it for your goals.
Topping Additions
Add finely chopped cucumber, grated carrot, or boiled corn kernels to the masala topping for extra crunch and flavor. Pomegranate arils can also add a sweet and tangy burst.
Spicy KickSpicy Kick
For a spicier version, increase the amount of green chili or add a pinch of black pepper powder to the topping.
Cheesy Masala PapadCheesy Masala Papad
For a modern twist, sprinkle some grated cheese (like Amul or cheddar) over the masala topping before serving.
Fried VersionFried Version
Instead of roasting, deep-fry the papad in hot oil for a few seconds until it's golden and crisp. This version is more indulgent and commonly found in restaurants.
Why this is on our healthy list.
Good Source of Protein
The base of the dish, urad dal papad, is made from lentils, which are a good source of plant-based protein, essential for muscle repair and growth.
Rich in Antioxidants
The fresh topping of onions, tomatoes, and coriander leaves is packed with vitamins and antioxidants, which help combat oxidative stress in the body.
Aids Digestion
Spices used in the topping, such as those found in chaat masala (like cumin and black salt), are known to aid digestion and can help prevent indigestion.
Frequently asked questions
One serving of Masala Papad, as per this recipe, contains approximately 95-110 calories. The exact count can vary based on the size of the papad and the amount of sev used.