Masala Papad
A crunchy, tangy starter ready in ten minutes. Perfect with chai or before a thali.
- Prep
- 8 min
- Cook
- 2 min
- Total
- 10 min
- Serves
- 2
- Level
- Easy
Recipe card
Masala Papad
Starter / SnackRajasthaniVegetarian
Ingredients
Tick items off as you gather them. Quantities update with the servings.
Method
0 of 3 steps done- 1
Roast each papad directly over a low flame for a few seconds on each side until it puffs and turns crisp (or microwave for about 40 seconds).
- 2
Mix the onion, tomato, cucumber and coriander with the lemon juice, salt and lal mirch.
- 3
Spread the topping over the papad just before serving so it stays crisp.
Tips for the best result
- Chop the vegetables finely and pat the tomato dry, so the topping stays crunchy and does not make the papad soggy.
- Roast the papad on a low flame and keep turning it with tongs, so it cooks evenly without burning.
- Add the topping only at the table – a topped papad starts to soften within a few minutes.
How to serve
Serve straight away with masala chai, or as a crunchy starter before dal-chawal or a full thali.
Frequently asked questions
Can I fry the papad instead of roasting it?
Yes. Fry it in hot oil for a few seconds until it puffs up, then drain it on a paper towel before adding the topping.
Can I make the topping in advance?
You can chop the vegetables up to an hour ahead and keep them in the fridge. Add the lemon juice, salt and spices just before serving.
Which papad works best?
Our Moong Dal Kali Mirch Papad gives a peppery kick. Chana Masala Papad also works well for a spicier version.
