masala papad recipe, how to make masala papad recipe at home

4.75 from 4 votes

masala papad recipe with step by step photos – masala papad is an easy to prepare tasty starter snack of crisp fried papads topped with a masala filling of onions, tomatoes and spices.

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.

masala papad recipe

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:

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 dhoklavegetable pakorahara bhara kabab and bread roll recipe.

masala papad recipe method below:

masala papad recipe
4.75 from 4 votes
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masala papad recipe

masala papad recipe - a starter snack of crisp fried papads topped with a masala filling of onions, tomatoes and spices.

course starters
cuisine north indian
prep time 5 minutes
cook time 10 minutes
total time 15 minutes
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.

ingredients for masala papad recipe

2. add lime juice.

lime juice to make masala papad recipe

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.

masala filling for masala papad recipe

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

papad

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

lijjat papad to make masala papad recipe

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

fry papad - masala papad recipe

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

fry papad - masala papad recipe

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

fried papad for masala papad recipe

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.

fried papad for masala papad recipe

10. spoon the masala filling on the fried papads.

add masala filling on papad

11. sprinkle chopped coriander leaves.

add coriander leaves to masala papad recipe

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

masala papad, masala papad recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



13 thoughts on “masala papad recipe, how to make masala papad recipe at home

  1. Hello. Mine were bit bitter . What could be the reason. May be cz I added black salt way too much?

    • deeksha, black salt won’t make it bitter. bitterness can come from onions. when you chop onions, do make sure that you remove the root part of it. it its there, it can create bitterness in any dish. also depending on the quality of onions, it can be bitter.

  2. Very good method of explanation.Your website has such a wide variety of recipes.Very helpful for freshers to cooking like me.Just love your site.

    • thanks venkatesh for sharing positive feedback. glad to know this.

  3. just lllllllooooooooovvvvvvveeeeeeeedddddddddd this…. thnk u sooo much
    dassana this one….
    yummmmm

    • welcome sejal

  4. This is great blog of recipes, i generally visit this blog to cook new recipes.

    • thanks hrishkesh

  5. Hello mam,
    can u post the recipe of TOMATO-SEV BHAJI.

    • suvidha, i have noted down the recipe request and will try to post it soon.

      • Thanks a lot….

        • welcome suvidha

  6. Its my all time favorite 🙂 I try making it as a salad with roasted papad

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