Sometimes an easy and comforting food tends to get lost or ignored in between all the fancy smancy exciting ideas that keep revolving in our head. And it’s good because without inspiration and variety, life can get pretty boring. But once in a while, it’s nice to slow down, stay away from the kitchen and spend more time with the family. Make something light and easy, like this masala papad that doesn’t require too much effort and call it a day!
Served in most Indian restaurants as a complimentary bite along with your choice of drinks, this healthy appetizer somehow doesn’t seem to appeal anyone that much. I have very rarely seen it served in any party and I too usually make it only when pantry/refrigerator runs out of options.
Papad is a thin, sun dried cracker mostly made with lentils. The dough is prepared with peanut oil and salt, which is then rolled out to super fine thin sheets and left in the sun to dry. At times, papad is flavored with spices like cumin, black pepper, chili and asafetida and it is very easily available in any Indian store.
I doubt there is any Indian kitchen that doesn’t store a packet of papad to enjoy with daily meal. Either deep fried or dry roast, it adds a lovely texture when served with a plain meal like rice and lentils, khichdi or even plain soup. And if you are in a mood for some quick snack, try masala papad, if you haven’t already.
A little bit of knife skill is required to prepare the topping, which is typically a mix of red onions, cucumber, tomatoes and cilantro. It looks more appealing and is also easy to handle when all the ingredients are thinly sliced of almost equal size. Raw mangoes, green tomatoes or some fruit of your choice would definitely add a great variety. Both the toppings and the roasted papad can be made couple of hours in advance. But once the topping is spread on the papad, it should be served immediately.
Masala Papad
Ingredients
- 6 mini papad
- 1 medium red onion (very finely chopped)
- 1 medium tomato (seeds removed and very finely chopped)
- 1 raw mango (very finely chopped)
- 1 cucumber (seeds removed and very finely chopped)
- 1 cup finely chopped cilantro
- 2 green chilies (finely chopped (optional))
- juice of ½ lemon plus more to sprinkle on top while serving
- salt
- pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon chat masala plus more to sprinkle on top while serving
Instructions
- Mix all the ingredients except the papad in a serving bowl and keep aside.
- For dry roasting, place the papad on a stove top at medium heat and using a tong, flip every two seconds until it’s roasted completely. Or you could place the papad in a microwave by keeping it in high for about a minute or so. However, the papad can curl up in a weird shape when roasted in a microwave.
- Spoon the topping on the roasted papad.
- Sprinkle some more chat powder and lemon juice as per your choice and serve.
Notes
Nutrition
Dixya
such a simple but great idea to enjoy papad..
Tadka Pasta
Yum! All-round winner in the snack category 🙂 The pictures are so lovely, K!
Ira Rodrigues
When i lived in Goa_india for almost 6 years, papads is by favorite snack! I have it in pantry now and i will make it asap after seeing your post. yum...
reese@SeasonwithSpic
Love papads! I've always known these crunchy crackers as papadam. So papadam is known as papad in Northern India? They are addictive. Must have these snacks each time we have banana leaves rice. What a great idea to serve these at a party with refreshing toppings!
Kitchen Belleicious
this looks great! Like you said- perfect appetizer food. Question- where can i get papad? what could i do instead?
wat2cook
Love Love Love masala papads...
erin @ yummy supper
Kankana, your images are simply stunning. And I don't think I'd keep your Masala Papad in the appetizer category. These look like dinner to me!
xo
E
Sanjeeta kk
You made our humble papad look 'sexy' kankana 🙂
Deepa
It's a very popular snack in Bangalore...even when I went to Mumbai last year they had served this masala papad with drinks. I too make it by folding papads in cone shape to hold the stuff. You have taken some really amazing shots ...Ekta tule nite icche korche screen theke..
Sylvie @ Gourmande in the Kitchen
They looks so ethereally light and crispy, beautiful!
Alya Hameed
Awesome! Lovely photos, lovely post, and simply and tasty recipe. What's not to love!
Everyone should enjoy papads...
Charul @ Tadka Masal
Masala papad is a must starter for us whenever we eat out. I have thought of making it at home many a times but never did. I guess I will now, all thanks to your recipe. 🙂
Rekha Kakkar
Love the way you make even simplest of the food look extraordinary, my all time favorite...
nipponnin
I didn't know what papad before but it sounds so exotic. I have to look for it next time I'm in the Whole Food store ( I bet they have it). Love your photos!
shruti
i like it best when it's made on the stove, the burnt flavor is great. i have the topping as salad often
Tes
I love masala papad 🙂 I make these similarly at home 🙂
Turmeric n spice
Lovely ...all time favorite. I agree sometime you just needyoslow down and live in the moment ...
indugetscooking
Never used raw mango on my masala papad. Nice one!
Anamika
wow, lovely clicks as usual Kankana :), looks so colorful too! I am craving for this now, normally I dont make masala papad at home but have it whenever we go out for some Indian dinners....
mjskit
What a great treat! I love foods that I can pick up with my hands and bite into getting a crunch. These remind me of tostadas in looks, but the fact that the papad is made from lentils makes them quite different. I'll have to keep an eye out for them.