Masala Papad
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.
What Is Masala Papad?
Masala Papad is a popular Indian appetizer or snack found on menus of countless restaurants and street food stalls across India.
Made by deep-frying urad dal papad, it’s then topped with a medley of spices, fresh veggies like onion, tomato, cucumber, a splash of lime juice, and garnished with cilantro and crunchy sev.
For a modern twist, some versions even feature grated Amul cheese atop the traditional flavors.
❤️ You’ll Love This Recipe
Taste & Texture:
- Crispy (if served right away)
- Refreshing (thanks to fresh veggies)
- Spicy (adjustable)
- Tangy and chatpata (the spice-mix is the key element)
Quick and Easy: This Masala Papad recipe takes just 15 minutes to prepare, making it perfect for a quick snack or appetizer.
Not Deep-Fried: I’ve opted to pan-fry the papad with just a few teaspoons of oil instead of deep-frying. This way, you can indulge in an extra serving without any guilt.
Customizable: Adjust the spice levels and toppings according to your taste preferences for a personalized snacking experience.
Impressive Appetizer: Serve Masala Papad as a flavorful appetizer at gatherings or parties to impress your guests with its delicious taste and presentation.
🧾 Ingredient Notes
- Urad Papad: Traditionally used for making masala papad, but you can also use other varieties like moong or rice papad aka khichiya papad.
- Red Chili Powder: Adds heat and spice to the dish, adjust according to your preference for spiciness.
- Chaat Masala: A tangy and savory spice blend that enhances the flavor profile of the masala papad.
- Black Salt (Kala namak): Adds a unique flavor to the masala mix, enhancing the overall taste of the dish.
- Roasted Cumin Powder: You can either use store-bought roasted cumin powder or dry roast whole cumin seeds and grind them into a powder for a fresher flavor.
- Amchur: Contributes a tangy and sour taste, balancing the flavors of the spice mix.
- Onion: I prefer to use red onion.
- Tomato: It is important to remove the seeds and watery pulp of tomato to prevent sogginess.
- Cucumber: I prefer to partially peel the skin of the cucumber before chopping.
- Green Chilies: Adds heat and subtle spiciness to the dish, adjust according to preference.
- Freshly Squeezed Lime Juice: A Must Add. It adds a citrusy tanginess, balancing the spices and refreshing the palate.
- Sev: Optional garnish for added texture and crunch
- Amul Cheese: Optional addition for a creamy and indulgent touch.
👩🍳 How To Make Masala Papad? (Pics)
Prep:
1, 2) Combine red chili powder, chaat masala, black salt, roasted cumin powder, amchur, and regular salt in a small bowl. Mix well and set aside.
3, 4) In another bowl, mix together chopped onion, tomato, cucumber, and green chili. Set aside.
5) Heat a pan or tawa over medium heat and spread a teaspoon of oil on it.
6) Place the papad on the pan and drizzle another teaspoon of oil on the top surface of the papad.
7, 8) 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.
Assemble Immediately Before Serving:
1) To assemble, sprinkle the prepared masala generously on the papad.
2) Spread the vegetable mixture evenly over the papad.
3) Sprinkle freshly chopped cilantro and squeeze a few drops of lime juice over the veggies.
4) Again, sprinkle some prepared masala over the veggies.
5 or 6) Garnish with sev or grated Amul cheese, if desired.
💭 Expert Tips & Serving
Serve Immediately: Assemble the masala papad 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 them. Keep the components separate until ready to serve to maintain their freshness.
Appetizer At Party: Set up a DIY masala papad station where guests can assemble their own creations. Provide a variety of toppings, and spice mixture and let everyone customize their papads according to their taste preferences.
Check Out Other Appetizer Recipes
Did you try this masala papad recipe? I’d love to hear about it! Leave a review in the comment section below.
Masala Papad Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Spice Mix
- 1 teaspoon Red chili powder
- 1 teaspoon Chaat masala
- ¼ teaspoon Black salt (Kala namak)
- ½ teaspoon Roasted cumin powder
- ¼ teaspoon Amchur powder (dried mango powder)
- ¼ teaspoon Salt, Regular
For Veggie Mix:
- ½ cup Red onion, finely chopped
- ½ cup Tomato, seeds and watery pulp removed, finely chopped
- ½ cup Cucumber, finely chopped
- 2 Green chilies, finely chopped
Remaining Ingredients:
- 4 Urad dal papad
- 2-3 tablespoons Oil, for pan-frying papad
- 2 tablespoons Cilantro or coriander leaves, finely chopped
- Lime juice, Freshly squeezed on the papad
- 2 tablespoons Plain Sev, for garnishing
- 2-3 cubes Amul Cheese, Optional
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.
looks delicious
Thank you! It tastes delicious too. 😊