Masala Papad is a starter snack of crispy fried papad topped with a tangy, spiced masala filling of onions, tomatoes, herbs and spices.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Starters
  • Cuisine: North Indian

Ingredients

  • 2 to 3 urad dal papad ((large-sized) or 4 to 6 medium-sized urad dal papads)
  • ½ cup finely chopped onions (or 1 medium-sized)
  • ½ cup finely chopped tomatoes (or 1 medium-sized)
  • 2 tablespoons chopped coriander leaves ((cilantro))
  • 1 teaspoon lime juice (or lemon juice or add as requried)
  • ½ teaspoon red chilli 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)
  • oil (as needed for shallow frying papad)

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.
  2. Add lime juice or lemon juice and mix well. Check the taste and add more salt or any of the ground spices or lime juice if required. Make this masala filling just before you fry the papad.
  3. Take the papad. You can take large papad or medium-sized papad.
  4. Heat oil for shallow frying in a pan and slid the papad into the hot oil.
  5. Fry on medium to medium-high heat for some seconds till the papad is crispy. No need to brown them.
  6. With a slotted spoon or with a tong remove the papad and drain the oil. Fry the remaining papad in batches.
  7. Place the fried papad on a paper kitchen towel so that excess oil is absorbed. You can also turn the fried papad once oil is absorbed from one side. If you plan to serve the masala papad later, then store the fried papad in an airtight container. They will remain crisp.
  8. Spoon the masala filling on the fried papad.
  9. Sprinkle some chopped coriander leaves.
  10. Serve Masala Papad immediately or else they turn soggy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.