Masala Papad
Ingredients
- Ingredients (for 2 servings)
- 2 urad dal papads (or moong dal papad)
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped (seeds removed)
- 1 small green chili, finely chopped (optional)
- 1 tbsp coriander leaves, chopped
- Juice of ½ lemon
- ¼ tsp chaat masala
- ¼ tsp red chili powder
- Black salt or regular salt, to taste
- A few drops of mustard oil or ghee (optional, for extra zing)
- Quick Steps
Instructions
- Roast on an open flame or microwave until crispy (30–60 seconds)
- OR deep-fry for that bubbly, golden look
- Place on a flat plate or chopping board immediately to cool and crisp
- In a bowl, combine onion, tomato, chili, coriander, lemon juice, chaat masala, chili powder, and salt. Mix lightly.
- Spoon the masala mixture evenly over each papad just before serving to avoid sogginess. Drizzle mustard oil or ghee if using. Garnish with more coriander or sev (optional).
You know that one dish that gets devoured before the mains even arrive? For us, it’s always been Masala Papad.
I first tasted it at a roadside dhaba on the outskirts of Cuttack. While we waited for the tandoori platter, the waiter casually placed a crispy papad topped with chopped onions, tomatoes, and spices. One bite — crunchy, spicy, tangy — and it was game over. My mom even forgot to ask about the salt in the dal that day.
Now, I recreate it often at home. It takes less than 10 minutes, uses ingredients already in your kitchen, and still gets the loudest “wah!” from family and guests.
Ingredients (for 2 servings)
2 urad dal papads (or moong dal papad)
1 small onion, finely chopped
1 medium tomato, finely chopped (seeds removed)
1 small green chili, finely chopped (optional)
1 tbsp coriander leaves, chopped
Juice of ½ lemon
¼ tsp chaat masala
¼ tsp red chili powder
Black salt or regular salt, to taste
A few drops of mustard oil or ghee (optional, for extra zing)
Quick Steps
1. Roast or fry the papads:
Roast on an open flame or microwave until crispy (30–60 seconds)
OR deep-fry for that bubbly, golden look
Place on a flat plate or chopping board immediately to cool and crisp
2. Prep the masala topping:
In a bowl, combine onion, tomato, chili, coriander, lemon juice, chaat masala, chili powder, and salt. Mix lightly.
3. Assemble quickly:
Spoon the masala mixture evenly over each papad just before serving to avoid sogginess. Drizzle mustard oil or ghee if using. Garnish with more coriander or sev (optional).
Tips for the Best Masala Papad
Serve immediately: The papad softens fast. Always top just before eating.
Drain tomatoes: Remove seeds and excess juice to avoid sogginess.
Flavor boost: A dash of mustard oil, ghee, or even pomegranate seeds adds flair.
Crunch add-ons: Sev, crushed roasted peanuts, or crushed papdi make it extra fun.
Why I Love It
Masala Papad is what I call a “zero-effort hero.” It’s a life-saver when guests drop in, when dinner’s delayed, or when cravings hit at 4 p.m. It has all the street-food feels — spice, crunch, and tang — yet it’s light and guilt-free.
Best of all, it reminds me of roadside stops, friends sharing bites over chai, and that satisfying crack as you break into a fresh papad. Simple, humble, and always the first to disappear.
You might also enjoy: Chicken Pakora – Crispy, Juicy, and Masaledar to the Last Bite Recipe, My First Cooking Memory – Potato Fry in a Hostel Kitchen Recipe, Masala Aloo Tikki – Crispy Spiced Potato Patties (Odia-Inspired) Recipe, Raw Banana Chips – Crispy Homemade Snack Recipe.