Masala Papad

Masala Papad is a popular Indian snack or appetizer made by topping a roasted/fried crisp papad with a mixture of fresh vegetables, spices and fresh herb like cilantro.

Masala papad gained popularity due to its simplicity, quick preparation, and the availability of papads as a common household item. It became a favorite appetizer or side dish in restaurants across India and is now widely enjoyed in Indian homes, parties, and gatherings.

Papads have been a part of Indian culinary traditions for centuries, often served as accompaniments to meals. The concept of topping a roasted or fried papad with spiced vegetables likely evolved as a creative way to enhance its flavor and turn it into a standalone snack.

Here I am sharing quick and easy Masala Papad recipe with step-by-step instructions and video. It is super easy to make and you can whip up a large batch in minutes. This gluten free and vegan recipe is perfect for parties, pot-luck and gatherings.

I wouldn’t recommend making this dish ahead of time as the papad becomes soggy, also don’t store them for a long time. As a part of the prep-work, you can roast or fry the papad in advance and keep them in an airtight container.

Recipe video for Masala Papad :-

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How to make Masala Papad :-

Roast or fry the papad.

In a bowl add onion, tomato, green chili, red chili powder, chaat masala, salt, coriander leaves, lime juice and mix everything well. (Tip – Do not add salt at this stage if you are planning to keep the topping for some time. As the salt will make the veggies release their water and the topping will become watery.)

Place the papad on serving plate.

Top papad with prepared topping.

Garnish with sev and coriander leaves.

Serve immediately.

Enjoy Masala Papad.

Different ways to roast/fry the papad

Roasting the papad on stovetop

Place cooking rack on the stovetop, hold the papad with tongs, and keep rotating and flipping the papad and roast it evenly. Make sure the heat is low and you are flipping and rotating the papad.

Roasting the papad in Microwave

Place the papad on a flat, microwave-safe plate. Microwave the papad for 20 seconds then flip it and cook for 20 seconds on other side. Keep an eye on it as the time may vary depending on the microwave power and the type of papad.

Frying the papad

Heat 2 inch oil in a wide pan over medium heat. The pan must be wider than the papad to ensure they are flat after frying. Once the oil is hot, hold the papad with a tong and fry it on both sides until crispy. Drain on a paper towel.

Tips :-

Use thin papads for crispness.

For a healthier option, roast the papad on a stovetop. For a richer taste, deep-fry the papad until crisp, then pat dry with a paper towel to remove excess oil.

Ensure that you do not add salt to the topping until it is ready to serve, else the veggies will leave the water, making the topping watery.

Serve immediately to keep the papad crisp.

Masala Papad

Recipe by Divya PatelCourse: Appetizers, SnacksCuisine: Indian

Servings

3

servings

Prep time

5

minutes

Cooking time

5

minutes

Total time

10

minutes

Masala Papad is a popular Indian snack or appetizer made by topping a roasted/fried crisp papad with a mixture of fresh vegetables, spices and fresh herb like cilantro.

Ingredients

• 3 Urad Dal papad

• ½ cup Onion (finely chopped)

• ½ cup Tomato (finely chopped)

• 1 small Green chili (finely chopped)

• 1/8 Tsp Red Chili Powder

• ¼ Tsp Chaat Masala

• Salt to taste

• Lime Juice as required

• 2 Tbsp Coriander Leaves/Cilantro (finely chopped)

• 3 Tbsp Sev

Directions

• Roast or fry the papad.
• In a bowl add onion, tomato, green chili, red chili powder, chaat masala, salt, coriander leaves, lime juice and mix everything well. (Tip – Do not add salt at this stage if you are planning to keep the topping for some time. As the salt will make the veggies release their water and the topping will become watery.)
• Place the papad on serving plate.
• Top papad with prepared topping.
• Garnish with sev and coriander leaves.
• Serve immediately.
• Enjoy Masala Papad.
• Different ways to roast/fry the papad
• Roasting the papad on stovetop
• Place cooking rack on the stovetop, hold the papad with tongs, and keep rotating and flipping the papad and roast it evenly. Make sure the heat is low and you are flipping and rotating the papad.
• Roasting the papad in Microwave
• Place the papad on a flat, microwave-safe plate. Microwave the papad for 20 seconds then flip it and cook for 20 seconds on other side. Keep an eye on it as the time may vary depending on the microwave power and the type of papad.
• Frying the papad
• Heat 2 inch oil in a wide pan over medium heat. The pan must be wider than the papad to ensure they are flat after frying. Once the oil is hot, hold the papad with a tong and fry it on both sides until crispy. Drain on a paper towel.

Notes

• Use thin papads for crispness.
• For a healthier option, roast the papad on a stovetop. For a richer taste, deep-fry the papad until crisp, then pat dry with a paper towel to remove excess oil.
• Ensure that you do not add salt to the topping until it is ready to serve, else the veggies will leave the water, making the topping watery.
• Serve immediately to keep the papad crisp.