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masala papad recipe, how to make masala papad recipe

masala papad recipe with step by step photos – a post sharing the method to make masala papad.

masala papad happens to be one of the starters we order when we go to dine out, which is a rare occurrence. so till the main course is served, we happily enjoy nibbling into the spicy and crisp masala papads.

this is not a recipe as such, but just a method. you can have your own spice or herb variations. plus increase or decrease the proportions of the masala ingredients like onions or tomatoes and the spices.

to make masala papads, urad dal papads are used. preferably the black pepper urad dal papad or kali mirch papad. i make these masala papads with lijjat papad.

you can either fry or roast the papads. we prefer the fried ones over the roasted ones. the roasting can be done on a grill or microwave or on open fire. you can also have a look at the recipes of masala onions, onion ring salad, masala raita and masala pyaaz recipe.

serve masala papads immediately as soon as they are assembled. they go very well as a starter snack with any indian main course menu.

if you are looking for more snacks recipes then do check veg puffs, mix veg pakorahara bhara kabab, veg chops and bread rolls with stuffed potatoes.

masala papad recipe method below:

4.75 from 4 votes
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masala papad recipe
prep time
5 mins
cook time
10 mins
total time
15 mins
 
masala papad - a starter snack of crisp fried papads topped with a masala filling of onions, tomatoes and spices.
course: starter
cuisine: north indian
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
  • 2 to 3 large urad dal papads or 4 to 6 medium sized urad dal papads
  • 1 medium onion, finely chopped or ½ cup finely chopped onion
  • 1 medium tomato, finely chopped or ½ cup finely chopped tomatoes
  • 2 tablespoon chopped coriander leaves (dhania leaves)
  • 1 teaspoon lime or lemon juice or add as requried
  • ½ teaspoon red chili powder Or 1 or 2 green chilies, finely chopped
  • 1 teaspoon roasted cumin powder (bhuna jeera powder) - optional
  • 1 teaspoon chaat masala or add as required
  • salt as required
  • enough oil for shallow frying papads
how to make recipe
  1. take all the ingredients for the masala toppings in a bowl - finely chopped onions, tomatoes, red chili powder, roasted cumin powder, chaat masala powder and salt.
  2. add lime juice and mix well. check the taste and add more salt or any of the spice powders or lime juice if required. make this masala filling just before you fry the papads.
  3. take the papads. you can take large papads or medium ones.
  4. heat oil for shallow frying in a pan and slid the papad into the hot oil.
  5. fry for some seconds till the papad is crisp. no need to brown the papads.
  6. with a slotted spoon or with a tong remove the papad and drain the oil.
  7. place the fried papads on a paper kitchen towel so that excess oil is absorbed. you can also turn the fried papads once oil is absorbed from one side. if you plan to serve the masala papads later, then store the fried papads in an air tight container. they will remain crisp.
  8. spoon the masala filling on the fried papads.
  9. sprinkle chopped coriander leaves.
  10. serve masala papad immediately or else they turn soggy.


step  by step masala papad recipe method:

1. take all the ingredients for the masala toppings in a bowl – finely chopped onions, tomatoes, red chili powder, roasted cumin powder, chaat masala powder and salt. do add less salt as chaat masala already has black salt in it.

2. add lime juice.

3. mix well. check the taste and add more salt or any of the spice powders or lime juice if required. make this masala filling just before you fry the papads.

4. take the papads. you can take large papads or medium ones.

5. since this papad was large, i just broke it into 4 pieces. you can keep the papads intact if you prefer.

6. heat oil for shallow frying in a pan and slid the papad into the hot oil.

7. fry for some seconds till the papad is crisp. no need to brown the papads.

8. with a slotted spoon or with tongs remove the papad and drain the oil.

9. place the fried papads on a paper kitchen towel so that excess oil is absorbed. you can also turn the fried papads once oil is absorbed from one side. if you plan to serve the masala papads later, then store the fried papads in an air tight container. they will remain crisp.

10. spoon the masala filling on the fried papads.

11. sprinkle chopped coriander leaves.

12. serve masala papad immediately or else they turn soggy.




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This post was last modified on April 15, 2017, 8:16 pm

    Categories Indian Street FoodNorth Indian RecipesPunjabi RecipesStarters & Snacks RecipesVegan Recipes