Masala Papad (Papad Salad)
Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.
Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.
Ingredients:
- 2 plain papad, (available in Indian grocery stores)
- 2 medium tomatoes, seeded and diced very small to make a approx. 1cup
- 1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup
- 2 tablespoons cilantro finely chopped
- 1 teaspoon ginger finely shredded, optional
- 1 green chili finely chopped, optional
- ½ lemon
- 2 teaspoon 2 teaspoon oil
Spice Mix for Garnishing
- 1/2 teaspoon salt
- 1/4 teaspoon black salt
- 1/2 teaspoon dry roasted cumin seeds powder
- 1/8 teaspoon black pepper
- Pinch red chili
Method
Mix all the dry ingredients to make a spice mix, set aside.
Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
Lightly oil the papads from both sides, set aside.
Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
Remove the papads from the skillet and break on the folds, creating four triangles from each one.
Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.
Notes
- Removing the seeds from the tomatoes keeps the papads crunchy.
- English cucumber is crisper on the outside and tender on the inside.
- You can prepare the masala papad in advance, and add the toppings just before serving.
Crunchy Delight: How to Make Delicious Masala Papad at Home
Masala Papad is a flavorful appetizer perfect for parties, offering a low-fat, vegan option that delights snack enthusiasts with its crunchy texture and spicy seasoning. Masala Papad is a delightful Indian appetizer that combines the crunchiness of papad with a burst of spicy, tangy flavors. If you're wondering how to make masala papad, you're in for a treat! This masala papad recipe brings together a harmonious blend of ingredients to create a dish that's not only delicious but also incredibly easy to prepare at home. Let's dive into the steps to prepare this mouthwatering delicacy.1. Making the Spice Mix:
First, we'll create a flavorful spice blend to add a kick to your masala papad. Gather all the dry ingredients like cumin, coriander powder, chili powder, and maybe even some chaat masala (a tangy and savory spice blend commonly used in Indian street food). In a bowl, carefully measure and combine these dry spices. Once everything is incorporated, set the bowl aside for later.2. Preparing the Veggie Topping:
Next, we'll create a refreshing and vibrant topping for the papad. Start by chopping the tomatoes, cucumbers, cilantro, ginger, and green chili. Aim for a fine chop to ensure even distribution on the papad. You can remove the seeds from the tomatoes if you prefer a drier topping, as the seeds can release moisture and make the papad soggy. After chopping, combine all the veggies in a separate bowl and set it aside with the spice mix.3. Oiling and Roasting the Papads:
Now it's time to prepare the base of our dish - the papad itself! Take each papad and lightly brush or drizzle a thin layer of oil on both sides. This will help them crisp up nicely during roasting. Once oiled, set the papads aside on a plate.4. Roasting and Folding the Papads:
Heat up your skillet over medium-high heat. It's important to have the pan hot enough to ensure the papads roast quickly and evenly. Carefully place one papad at a time in the hot skillet. Use a spatula to gently press down on the papad as it cooks. You'll see the color change from its original white to a light yellow with a few brown spots. This is your cue to flip the papad and cook the other side. Be mindful not to overcook them, as they can become burnt and brittle. While the papad is still hot and pliable, fold it in half to create a semi-circle shape. Then, fold it in half again to form a small triangle. This folding technique not only creates a nice presentation but also helps cradle the toppings when assembled.5. Assembling and Serving the Masala Papad:
Finally, it's time to put everything together! Take one of the folded papad triangles and carefully break it along the folds to create four smaller triangles. Now you have a crispy base ready for the toppings. Place a dollop of the prepared vegetable mixture on each papad triangle. Don't forget a squeeze of fresh lemon juice for a touch of tanginess! Lastly, sprinkle the reserved spice mix over the top for a burst of flavor.Tips for Perfect Masala Papad
Using English cucumbers is recommended for their crisp texture, but regular cucumbers will work too. You can prepare the masala papad in advance for a quick and easy snack. Just store the roasted papad triangles in an airtight container and assemble them with fresh toppings right before serving. Experiment with different toppings such as grated cheese, finely chopped bell peppers, or even crumbled paneer to create your own unique variations of masala papad. For a healthier alternative, opt for baked papads instead of the traditional fried ones. If you're short on time, you can prepare the masala mixture in advance and store it in the refrigerator until ready to use.Variations of Masala Papad
Paneer Masala Papad: Top your papads with a spicy paneer mixture for a creamy twist on this classic recipe. Check out the recipe here. Corn Masala Papad: Add a sweet and savory element to your masala papad by incorporating corn kernels into the masala mixture. Find the recipe here. Schezwan Masala Papad: Give your masala papad an Indo-Chinese twist by drizzling it with spicy Schezwan sauce. Learn how to make Schezwan sauce here.Benefits of Masala Papad
Masala papad is a low-calorie snack that's perfect for those watching their weight. The combination of spices in masala papad aids digestion and stimulates the appetite. Papads are rich in dietary fiber, making them a healthy option for snacking.FAQs about Masala Papad
Can I make masala papad in advance?
Yes, you can prepare the masala mixture ahead of time and store it in an airtight container in the refrigerator. Simply assemble the papads right before serving.Can I use store-bought papads for this recipe?
Absolutely! Store-bought papads work just as well as homemade ones for making masala papad.Can I customize the spice level of masala papad?
Of course! Adjust the amount of green chilies and chaat masala according to your preference for spiciness. With these simple steps and tips, you'll be able to whip up a batch of delicious masala papad that's sure to be a hit at your next gathering or as a quick snack for yourself. Enjoy experimenting with different toppings and flavors to create your own signature version of this beloved Indian appetizer!Other Recipes on Manjula's Kitchen
If you're looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula's Kitchen. Here are some links to recipes on Manjula's Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad), Pav Bhaji (Spicy Vegetable Hash with Buns), Raj Kachori (Crunchy Chaat), Vegetable BiryaniComments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
Sunandha
November 14, 2016 at 10:45 pmThe step by step procedure is very helpful to prepare. Yesterday my mom prepared it, the taste was excellent. She used ghee instead of oil, anyhow the taste was good. Thanks for posting.
Manjula Jain
November 15, 2016 at 1:11 amSunandha, thank you
rajjinder
January 8, 2016 at 4:02 amNice oneone
zankhana desai
January 7, 2016 at 8:44 amNice recip n i will try
vyom
August 23, 2015 at 8:30 pmwow very nice masala papad recipe i m going to try it now nice and easy
sheha kapoor
August 1, 2015 at 1:37 amHi,
Thank you for sharing masala papad salad recipe procedure.I will try, hope make so delicious & fabulous. I love try new recipe’s any-time. I was try your last recipe , it make so awesome & tasty, waiting for your next recipe.
Foodzu
July 26, 2015 at 11:58 pmReally nice recipes Every hour. Quick and easy Quick recipes for all.
bristol plasterers
April 13, 2015 at 12:47 amGreat recipe. Thanks for posting this up.
Simon
New Delhi | indahs: travel story & photography
March 24, 2014 at 12:18 pm[…] the hotel friendly chef, Vijay Singh, who prepared us delicious dinner. For the first time I ate Papad Masala and I was hooked. Papad Masala became my must-be-ordered-menu during our travel in […]
Jodimello
October 19, 2012 at 1:26 amVery nice recipe with healthy foods. I loved your recipes its too good
sumintra
May 31, 2012 at 2:31 pmI try this last night and my family we all love how it taste thank you for sharing your recipe.
sneha
May 17, 2012 at 1:55 amHi Aunty,
I made this last night. My husband and me both liked it a lot. Exact resemblance with the restaurants. I just replaced cucumbers with onions.
Thanks a lot aunty for sharing such wonderful recipes.
Eric
May 8, 2012 at 9:27 amIt looks great so I decided to make it AND was really delicious! Thanks for sharing.
Cheers.
Sidhant Rai
May 19, 2015 at 7:21 pmThere are a lot of veggies in this recipe. Looks so tasty too. Time to order my groceries from sastaaza.com now!!! The best thing about their service is the fantastic freshness of the produce. Ever been to a farm? no? Order from them and enjoy the feel…
sona
April 30, 2012 at 7:26 pmthis was great, made this yesterday !
Kiran
April 29, 2012 at 2:05 pmVery good recipe. You explain each recipe so well, one can never go wrong with your recipes.
Vani
April 27, 2012 at 6:58 amreally this is awesome…thanks for sharing…I want to make it tonight. I know my family will fall in love with me all over again if I make this. 🙂
John
April 26, 2012 at 11:03 amI will prove that this is.
Thanks for sharing!
Mary Oxendale Spensley
April 23, 2012 at 3:15 pmI’m hoping you can show us how to make pappadum from scratch.