Masala Papad: The Indian Bar Snack You Need in Your Life!

We all know and love the satisfying crunch of a papad. But what if we told you there’s a way to elevate this classic Indian snack to new heights? Enter Masala Papad! I am talking crispy papadums bursting with a vibrant topping of tangy, herby, and spicy notes. It’s an explosion of flavor and texture that’s perfect for any gathering.

Two masala papads on a white plate.

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This recipe presents Masala Papad, a traditional Indian bar snack known for its vibrant flavors and contrasting textures. Crispy papadums form the base for a delightful topping made with chopped vegetables, fresh herbs, and a blend of spices.

The result is a burst of sweet, tangy, and spicy notes in every bite. Masala Papad is surprisingly simple to prepare at home, making it a perfect choice for a quick and crowd-pleasing appetizer. Serve it alongside your favorite drinks, or enjoy it on its own for a satisfying snack.

Ingredients

Ingredients to make masala papad on a marble surface.

Papad: Look for urad dal papad in Indian grocery stores or the ethnic aisle of larger supermarkets. These are thin, round lentil wafers that come uncooked. You can fry or microwave them to achieve a crispy texture before assembling the Masala Papad.

Vegetables: While my recipe uses a classic combination of onion, tomato, carrot, and cilantro, feel free to experiment with other options like chopped cucumber, bell peppers, or chopped green chilies for an extra kick.

Chaat Masala: Chaat masala is a pre-made blend of spices commonly found in Indian cuisine. You can substitute it with a mixture of ground coriander, cumin, and a pinch of black salt, but chaat masala adds a more complex flavor profile.

Chili Powder: I like to use chili powder for a touch of heat. You can adjust the amount based on your spice preference. Kashmiri chili powder offers a vibrant red color with a milder heat, while cayenne pepper provides a sharper spiciness.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Roasted papadums on a serving plate.

Step 1: Brush the papad lightly with oil and place it on a microwave-safe plate. Microwave on high for 30-45 seconds or until crisp (be sure to monitor it closely).

Vegetables and spices mixed in a small bowl.

Step 2: In a medium bowl, combine chopped onions, tomatoes, coriander leaves, and lime juice. Add red chili powder, chaat masala, and salt. Mix well.

Papad topped with the vegetable and spice mixture.

Step 3: Arrange the papad on a serving plate. Spoon the topping and spread evenly. Serve immediately.

Expert Tips

  • Ensure the papad is nice and crispy before assembling the masala topping. If frying, use hot oil but avoid browning the papad. Microwaving is a great option, but watch closely to prevent burning.
  • Chaat masala already has some heat, so adjust the chili powder according to your preference. Start with a smaller amount and add more to taste.
  • Masala Papad is perfect for sharing. Offer a variety of chopped vegetables and chutneys on the side for guests to customize their toppings.
  • Masala Papad is best enjoyed immediately for maximum crispness. If the topping sits on it for too long, the papadum can soften.

Serving Suggestions

  1. Classic Bar Snack: Serve Masala Papad alongside your favorite drinks for a delightful and flavorful accompaniment.
  2. Party Pleaser: This recipe is easily scalable, making it ideal for gatherings. Arrange the Masala Papad on a platter and offer a variety of accompaniments for a vibrant and interactive appetizer experience.
  3. Game Day MVP: Masala Papad is a guaranteed crowd-pleaser on your next game day. This recipe is perfect for fueling your cheering squad throughout the game. The crispy texture and vibrant flavors are sure to keep everyone coming back for more.
  4. Anytime Snack: Craving a quick and satisfying bite? Whip up a batch of Masala Papad for a flavor and texture explosion.

Storage Tips

Masala papad is best enjoyed fresh. If you are making them ahead, fry the papad and prepare the masala. However, assemble them just before serving.

Leftover cooked papad can be stored in airtight containers at room temperature for up to two days, and the masala topping can be stored in the fridge for two to three days.

Use leftover masala soon for the best flavor and texture, or get creative and use it as a garnish for soups, stews, or scrambled eggs. Prepping chopped vegetables in advance can save you time when whipping up another batch of this delightful appetizer.

Masala papad on a serving plate.

More Snacks and Appetizers

  1. These crispy Red Lentil Fritters are a must-try for an easy, satisfying snack! Easy to make and irresistibly crunchy, these fritters are the perfect answer to your snack cravings.
  2. Make snack time a breeze with these irresistible baked chickpea nuggets! Packed with flavor and crunch, they’re the ultimate vegan snack that even the little ones can’t resist.
  3. Transform veggie scraps into crispy vegetable peel chips and enjoy them with a creamy curried bean dip – a perfect way to reduce food waste and enjoy a guilt-free snack!

If you tried this Masala Papad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.

Masala papad on a serving plate with crushed papad pieces on the surface.

Masala Papad

We all know and love the satisfying crunch of a papad. But what if I told you there's a way to elevate this classic Indian snack to new heights? Enter Masala Papad!
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Servings: 4
Author: Shilpa Kerur

Equipment

  • Frying pan
  • Mixing bowl

Ingredients

  • 4 papad
  • ½ cup red onion finely chopped
  • ½ cup tomatoes finely chopped
  • ½ cup carrot grated
  • 1 tablespoon cilantro finely chopped
  • 2 teaspoons lemon juice
  • ¼-½ teaspoon salt adjust as per taste
  • ½ teaspoon chaat masala
  • ¼ teaspoon chili powder adjust as per taste

Instructions

Make the papad:

  • Deep-frying: Heat enough oil in a pan to comfortably fry the papad. Fry each papad one at a time until golden brown and crisp. Drain on paper towels to remove excess oil. Repeat with the rest of the papad.
  • Microwave: Brush the papad lightly with oil and place it on a microwave-safe plate. Microwave on high for 30-45 seconds or until crisp (be sure to monitor it closely). If the papad isn't crisp after the first interval, flip it over and microwave for another 15-20 seconds. The papad should be golden brown and slightly puffed.

Make Topping and Assemble:

  • In a medium bowl, combine chopped onions, tomatoes, coriander leaves, and lime juice. Add red chili powder, chaat masala, and salt. Mix well.
  • Arrange the papad on a serving plate. Spoon the topping and spread evenly. Serve immediately.

Notes

  • Ensure the papad is nice and crispy before assembling the masala topping. If frying, use hot oil but avoid browning the papad. Microwaving is a great option, but watch closely to prevent burning.
  • Chaat masala already has some heat, so adjust the chili powder according to your preference. Start with a smaller amount and add more to taste.
  • Masala Papad is perfect for sharing. Offer a variety of chopped vegetables and chutneys on the side for guests to customize their toppings.
  • Masala Papad is best enjoyed immediately for maximum crispness. If the topping sits on it for too long, the papadum can soften.

Nutrition

Calories: 53kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 348mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2872IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.2mg
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