Masala papad recipe

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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Masala papad recipe

Easy no cook microwave masala papad recipe

Course Snack, Starter

Cuisine Indian

Keyword starters, tea time snacks

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 2

Author Jeyashri suresh

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.

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Masala papad recipe - How to make masala papad

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Masala papad recipe - How to make masala papad

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Notes

Notes:
1. Always use the North Indian papad for making this masala papad.

2. You can replace red chili powder instead of green chilis.

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.

5. Instead of papad, you can use khakra | millet khakra.

6. Always arrange the toppings just before serving the masala papad.

• 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.

• 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.

• 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.

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.