Craving for restaurant-style masala papad? Try this quick and easy-to-follow recipe that comes together in just 15 minutes. It is crispy, spicy, tangy, refreshing, and perfect as an appetizer or anytime snack.
½cupTomatoseeds and watery pulp removed, finely chopped
½cupCucumberfinely chopped
2Green chiliesfinely chopped
Remaining Ingredients:
4Urad dal papad
2-3tablespoonsOilfor pan-frying papad
2tablespoonsCilantro or coriander leavesfinely chopped
Lime juiceFreshly squeezed on the papad
2tablespoonsPlain Sevfor garnishing
2-3cubesAmul CheeseOptional
Instructions
Combine red chili powder, chaat masala, black salt, roasted cumin powder, amchur, and regular salt in a small bowl. Mix well and set aside.
In another bowl, mix together chopped onion, tomato, cucumber, and green chili. Set aside.
Heat a pan or tawa over medium heat and spread a teaspoon of oil on it.
Place the papad on the pan and drizzle another teaspoon of oil on the top surface of the papad.
Pan-fry the papad, pressing lightly with a spatula, until cooked with a few brown spots on both sides.
Remove the papad from the pan and assemble immediately before serving.
To assemble, sprinkle the prepared masala generously on the papad.
Spread the vegetable mixture evenly over the papad.
Sprinkle freshly chopped cilantro and squeeze a few drops of lime juice over the veggies.
Again, sprinkle some prepared masala over the veggies.
Garnish with sev or grated Amul cheese, if desired.
Serve it immediately. Enjoy!
Notes
Serve Immediately: Assemble it just before serving to retain its crispiness. Delaying serving can make them soggy due to the moisture from the vegetables.
Make Ahead: Prepare the spice mixture and chop the vegetables in advance to save time when assembling the masala papad. Keep the components separate until ready to serve to maintain their freshness.