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Masala Papad
Lunch • India
How to Make Masala Papad (Traditional & Healthy Version)
Masala Papad is a quintessential Indian snack loved across the country, often enjoyed as a crunchy appetiser before lunch or as a light accompaniment during festive feasts. Originating from North India but now adored in every region, this dish offers the perfect marriage of roasted papad (thin lentil wafers) topped with a vibrant masala of fresh onions, tomatoes, green chillies, coriander, and a dash of chaat masala. The medley of flavours—spicy, tangy, and savoury—makes Masala Papad an irresistible treat that’s both simple and quick to prepare. Traditionally served at weddings, family gatherings, and during festivals such as Holi and Diwali, Masala Papad reflects India’s love for chatpata (spicy-tangy) snacks. It’s an excellent choice for those who crave bold flavours without compromising on health, since the papad is typically roasted over an open flame or tawa instead of being deep-fried. The topping of raw vegetables not only adds crunch but also packs a nutritional punch, making this dish both delightful and guilt-free. Whether as a light lunch accompaniment or a party starter, Masala Papad showcases the best of Indian culinary creativity.
Ingredients(for 1 medium masala papad per serving)
- 2 pieces Urad dal papad (also known as papadum)
- 1 small Onion (finely chopped (pyaaz))
- 1 small Tomato (finely chopped (tamatar))
- 1 Green chilli (finely chopped (hari mirch); adjust to taste)
- 2 tbsp Fresh coriander leaves (finely chopped (dhaniya))
- 1 tsp Lemon juice (nimbu ras)
- 1/2 tsp Chaat masala (for tanginess)
- 1/4 tsp Black salt (kala namak)
- 1/4 tsp Roasted cumin powder (bhuna jeera powder) - optional
- to taste Salt (namak)
Instructions
- 1
Roast the urad dal papad directly over an open flame or on a hot tawa until crisp and lightly browned on both sides. Place aside to cool.
2 minutes
Use tongs to flip the papad quickly to avoid burning.
- 2
In a mixing bowl, combine finely chopped onion, tomato, green chilli, and fresh coriander leaves.
3 minutes
Drain excess juice from tomatoes to keep papad crisp.
- 3
Add lemon juice, chaat masala, black salt, roasted cumin powder, and regular salt to the vegetable mix. Toss well to combine.
2 minutes
Mix just before serving to retain freshness.
- 4
Place the roasted papad on a serving plate. Spoon the prepared masala mixture evenly over each papad.
2 minutes
Top just before serving to prevent sogginess.
Why This Dish is Healthy
This Masala Papad recipe uses no oil, relying on roasting instead of frying, which significantly reduces unhealthy fats. The topping is entirely plant-based, packed with vitamins, minerals, and dietary fibre, supporting digestion and overall wellness. It's a great way to add raw vegetables to your meal in a tasty, appealing form, aligning with healthy eating habits.
Masala Papad is a low-calorie, high-fibre snack thanks to the urad dal base and fresh vegetables used in the topping. Onions and tomatoes are rich in antioxidants, vitamin C, and minerals, while coriander adds vitamin K and digestive benefits. The use of lemon juice enhances vitamin C content, supporting immunity. Since the papad is roasted and not fried, the fat content is minimal, making it suitable for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Always roast papad just before serving to keep it crisp.
- 💡Tip 2: Pat tomatoes dry to avoid sogginess.
- 💡Tip 3: Experiment with toppings like grated beetroot or pomegranate for extra nutrition.
Storage & Serving
Store roasted papad in an airtight container for 2-3 days. Prepare vegetable topping fresh and assemble just before serving for best texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 70.0 kcal |
