masala papad

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.

It 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 onion salad
• Onion salad
• Masala raita

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

How to make masala papad

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 airtight 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.

If you are looking for more Snacks Recipes then do check Dhokla, Vegetable pakora, Hara bhara kabab and Bread roll recipe.

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Masala Papad

By Dassana Amit

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

4.75 from 4 votes

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Cuisine North Indian

Course Starters

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Servings 3 to 4

Units

Ingredients

• ▢ 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 (cilantro 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 - optional
• ▢ 1 teaspoon chaat masala or add as required
• ▢ salt as required
• ▢ enough oil for shallow frying papads

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Instructions

 

• 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.
• 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.
• Take the papads. You can take large papad or medium ones.
• Heat oil for shallow frying in a pan and slid the papad into the hot oil.
• Fry for some seconds till the papad is crisp. No need to brown them.
• With a slotted spoon or with a tong remove the papad and drain the oil.
• Place the fried papad 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 airtight container. They will remain crisp.
• Spoon the masala filling on the fried papads.
• Sprinkle chopped coriander leaves.
• Serve masala papad immediately or else they turn soggy.

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