Masala Papad Recipe – a quick, lip smacking finger snack which goes well as a side dish with any thing. Masala Papad is loved by our house folks and also mostly ordered in hotels when eating out.
You could use any big sized papad like masala papad, urad dal papad, moong dal papad or kalimirch papad for this recipe. Its made in 2 ways one is papad is roasted and in the second method papad is fried. Now you could deep fry the papad or shallow fry. I always shallow fry the papads as love this way.
What is Masala Papad? The fried or roasted papads are topped with onion, tomato and spices. To spruce up the flavor chat masala, red chili powder and lime juice is added. You could come up with your own variation I have added some besan sev for more flavor and taste.
Also one more thing just make these masala papads before you eat else they would be soggy. Otherwise just fry or roast the papad and place in an air-tight container. Add the toppings on the papads just before you serve. I had made masala papads for my dad who ate the papads to his content and enjoyed them thoroughly.
Some like to have masala papads as a side dish with drinks which is also called as chakna in India. But at our place we have it as a side dish with pulaos, khichdi or misals.
Masala Papad recipe card below:
- ¼th cup oil for shallow frying papads.
- 4-5 large urad/moong dal papads or 6-7 small urad/moong dal papads
- ½ cup + 2 tbsp finely chopped onion
- ½ cup finely chopped tomatoes
- 1 tbsp chopped coriander leaves
- 1 tsp lime juice
- 1 tsp kashmiri red chili powder/red chili powder
- 1 tsp pepper powder
- 1 tsp chat masala
- black salt as required
- ⅓rd cup nylon sev (optional)
- Combine ½ cup + 1 tablespoon finely chopped onion, ½ cup finely chopped tomatoes, 1 tablespoon of chopped coriander leaves.
- Squeeze 1 teaspoon of lime juice and mix all nicely. Place aside.
- You could either fry the papad as it is.
- I have cut them into squares.
- Heat oil in a pan. Add small piece of papad if the papad fluffs and rises then your papads are ready to be fried.
- Fry papad by pressing the back of spatula or spoon. Otherwise if the papads fluff then it will be difficult to add toppings. Remove the papads with a slotted spoon or tongs. Place aside on an absorbent napkin to absorb excess oil from the papads. Alternatively you could just roast the papad.
- Add the toppings and spread across the fried/roasted papad. Sprinkle chat masala, red chili powder, pepper powder and black salt as required. Lastly garnish with nylon sev and serve your masala papads immediately.
2. You could either roast or fry papad.
Learn how to make Masala Papad Recipe step by step:
- Combine 1/2 cup + 1 tablespoon finely chopped onion, 1/2 cup finely chopped tomatoes, 1 tablespoon of chopped coriander leaves.
2. Squeeze 1 teaspoon of lime juice and mix all nicely. Place aside.
3. You could either fry the papad as it is or fry them into squares.
4. I have cut them into squares.
5. Heat oil in a pan. Add small piece of papad if the papad fluffs and rises then your papads are ready to be fried. Fry papad by pressing the back of spatula or spoon. Otherwise if the papads fluff then it will be difficult to add toppings specially if you frying the whole papad it will fluff more. So do press the papad with the back of spoon while frying them.
6. Fry one by one all papads.
7. Remove the papads with a slotted spoon or tongs. Place aside on an absorbent napkin to absorb excess oil from the papads. Alternatively you could just roast the papad. I don’t have a pic for this step.
8. Add the toppings and spread across the fried/roasted papad. Sprinkle chat masala, red chili powder, pepper powder and black salt as required. Lastly garnish with nylon sev and serve your masala papads immediately.
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