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masala papad recipe | masala papad 2 ways | roasted masala papad |
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
5 Mins
Total Time
15 Mins
Makes
6 papads
Ingredients
For Masala Papad
6 papad
oil for deep-frying
1 cup finely chopped onion
1 cup finely chopped tomato
1/2 cup finely chopped cucumber
6 tbsp nylon sev
3 tsp lemon juice
3 tbsp finely chopped coriander (dhania)
To Be Mixed Into A Masala Powder
1/2 tsp chaat masala
1/4 tsp black salt (sanchal)
1/2 tsp roasted cumin seeds (jeera) powder
1 tsp Kashmiri red chilli powder
1/2 tsp dried mango powder (amchur)
Method
masala papad recipe | masala papad 2 ways | roasted masala papad | Video by Tarla Dalal
Masala Papad recipe with step by step photos
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masala papad recipe | masala papad 2 ways | roasted masala papad | then do try other papad recipes also:
- masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack |
- Rajasthani papad ki churi recipe | Indian papad churi | how to make masala papad churi |
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masala papad recipe | masala papad 2 ways | roasted masala papad | then do try other papad recipes also:
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See the below image of list of ingredients for making masala papad recipe.
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See the below image of list of ingredients for making masala papad recipe.
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In a small bowl, add ½ tsp chaat masala. The tanginess and the hint of spice from chaat masala can be quite appetizing. These ingredients add a tangy and slightly fruity flavor to the masala, which complements the richness of the fried papad and other toppings.
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Add ¼ tsp black salt (sanchal).
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Add ½ tsp roasted cumin seeds (jeera) powder. Cumin has a distinctive warm, earthy aroma and slightly nutty flavor. Roasting the cumin seeds intensifies these characteristics, contributing a depth of flavor to the overall masala.
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Add 1 tsp kashmiri red chilli powder. Unlike regular red chilli powder, Kashmiri chilli powder has a much milder heat level. This is perfect for masala papad because you want to add a touch of warmth without overpowering the other flavors or making the papad too spicy.
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Add ½ tsp dried mango powder (amchur). Amchur powder adds a tart and acidic flavor to the masala powder. This can be a delightful contrast to the richness of the spices and the savory taste of the papad. It can elevate the overall flavor profile by adding another dimension.
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Mix well and keep aside.
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In a small bowl, add ½ tsp chaat masala. The tanginess and the hint of spice from chaat masala can be quite appetizing. These ingredients add a tangy and slightly fruity flavor to the masala, which complements the richness of the fried papad and other toppings.
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- To make masala papad recipe | masala papad 2 ways | roasted masala papad | heat the oil in a deep non-stick pan.
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Deep fry a papad using a tong till it turns light golden brown in colour from both the sides. Drain on absorbent paper.
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Place a deep-fried papad on a serving plate.
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Sprinkle the prepared masala powder evenly over it.
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Top it up with 2 tbsp of finely chopped onions. The crunch of the finely chopped onions provides a contrasting texture to the crispy papad.
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Add 2 tbsp of finely chopped tomatoes. The chopped tomatoes provide a juicy element that contrasts with the crispness of the papad.
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Add 1 tbsp of finely chopped cucumber. The cucumber adds a cool, refreshing element that contrasts nicely with the spicier elements of the masala topping. The crunch of the cucumber also provides a textural contrast to the crispy papad base.
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Add 1 tbsp nylon sev.
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Add ½ tsp lemon juice. A squeeze of lemon juice adds a touch of freshness to the masala papad.
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Add ½ tbsp of finely chopped coriander (dhania).
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Serve masala papad immediately
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For the roasted papad, hold one papad with the help of a tong and roast it over a medium open flame till light brown spots appear on both the sides.
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Place a roasted papad on a serving plate.
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Sprinkle the prepared masala powder evenly over it.
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Top it up with 2 tbsp of finely chopped onions.
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Add 2 tbsp of finely chopped tomatoes.
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Add 1 tbsp of finely chopped cucumber.
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Add 1 tbsp nylon sev.
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Add ½ tsp lemon juice.
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Add ½ tbsp of chopped coriander (dhania).
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Serve masala papad recipe | masala papad 2 ways | roasted masala papad | immediately.
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For the roasted papad, hold one papad with the help of a tong and roast it over a medium open flame till light brown spots appear on both the sides.
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For even cooking, gently press down on the papads with a slotted spoon while frying. Alternatively, you can use roasted papad for a healthier and quicker option.
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Masala papad is best enjoyed immediately to maintain its crispiness. The veggies can wilt and soften if left assembled for too long.
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You can also add a dollop of green chutney and sweet chutney for the added flavour.
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For even cooking, gently press down on the papads with a slotted spoon while frying. Alternatively, you can use roasted papad for a healthier and quicker option.
Nutrient values (Abbrv)per plate
| Energy | 115 cal |
| Protein | 2.6 g |
| Carbohydrates | 10.1 g |
| Fiber | 2.5 g |
| Fat | 7.1 g |
| Cholesterol | 0 mg |
| Sodium | 13.3 mg |
Click here to view Calories for Masala Papad
The Nutrient info is complete
Leena_Dhoot
March 13, 2025, midnight
crisp and classic.
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