Masala papad recipe, an easy, no-oil snack | starter recipe. Masala papad recipe with step-by-step instructions.

Usually, in restaurants, they deep fry the papad and make masala papad. No doubt, the simple starter tastes awesome with deep-fried papad. In this recipe, we are not deep-frying the papad, this turned out quite well and we all enjoyed it a lot.

If you have sudden guests and wanted to make a quick starter, you can make this masala papad with easily available ingredients at home.

Usually onion, tomato and spices are added to the restaurant-style masala papad. I am adding carrots and cucumber to this recipe. Feel free to omit that, if you don’t want that version.

Also check out, Khakra chaat, peanut chaat , sprouts chaat , Ragda chaat, cucumber papdi chaat

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  • Microwave the papad for 1 minute.
  • If you want you can add ½ tsp of oil and spread it on the papad before you microwave it.
  • Alternatively, you can deep fry the papad.
  • If you don’t have a microwave and don’t want to deep fry, place this on a hot tawa and cook this like how we make chapati on a medium-low flame.
  • Flip it and cook well on both sides.
  • Place the papad in an airtight container until serving.
Masala papad - 1
  • In a bowl add the finely chopped onions, tomato, cucumber, and carrots.
  • Grate the green chili in a grater and add it to the bowl.
  • Instead of finely chopping the green chili, grate it and add. This brings out the nice flavor of the chilis.
  • Add a little salt, lemon juice, and chaat masala.
  • Mix well.
Masala-papad - 2
  • Now add2 drop of ghee on the roasted papad and smear it. This will help the papad to hold the toppings well.
  • Now smear few tbsp of the toppings evenly on the papad.
  • Garnish with coriander leaves.
masala papad - 3
  • Serve immediately.
  • Else it will turn soggy.
Masala-papad recipe - 4

Notes:

  1. Always use the North Indian papad for making this masala papad.
  2. You can replace red chili powder instead of green chili.
  3. You can add a few pomegranate arils for garnishing to get a sweet and spicy taste.
  4. If the papad is too big, cut them into 4 and then roast/fry them.
masala papad recipe - 5

Masala papad recipe

Ingredients

  • 2 masala papad use the North Indian papad
  • 2 drops ghee
  • 1 onion
  • 2 green chili
  • 4 tbsp finely chopped tomato deseed and use
  • 2 tbsp cucumber finely chopped
  • 2 tbsp carrots finely chopped optional
  • Salt as needed
  • 1/8 tsp chaat masala
  • 1 tsp lemon juice
  • 1 tbsp coriander leaves finely chopped

Instructions

  • Microwave the papad for 1 minute.
  • If you want you can add ½ tsp of oil and spread it on the papad before you microwave it.
  • Alternatively you can deep fry the papad.
  • If you don’t have a microwave and don’t want to deep fry, place this on a hot tawa and cook this like how we make chapati in a medium-low flame.
  • Flip it and cook well on both sides.
  • Place the papad in an airtight container until serving.
  • In a bowl add the finely chopped onions, tomato, cucumber and carrots.
  • Grate the green chili in a grater and add it to the bowl.
  • Instead of finely chopping the green chili, grate it and add. This brings out nice flavour of the chilis.
  • Add little salt, lemon juice and chaat masala.
  • Mix well.
  • Now add2 drop of ghee on the roasted papad and smear it. This will help the papad to hold the toppings well.
  • Now smear few tbsp of the toppings evenly on the papad.
  • Garnish with coriander leaves.
  • Serve immediately.
  • Else it will turn soggy.

Video

Notes