Masala Papad with Onion and Tomato
Lunch • India
How to Make Masala Papad with Onion and Tomato (Traditional & Healthy Version)
Masala Papad with Onion and Tomato is a beloved North Indian snack, often enjoyed during lunch or as an appetizer. This crunchy delight features roasted papad topped with a medley of finely chopped onions (pyaz), tomatoes (tamatar), green chillies, and fresh coriander (dhaniya), finished with a sprinkle of tangy chaat masala and lemon juice. The dish brings together the vibrant flavors of India—spicy, tangy, and savory—making it a favorite at family gatherings and festive occasions like Holi and Diwali. Originating from the heart of North India, Masala Papad is commonly served in households and restaurants as a healthy yet flavorful starter. Its popularity spans across Punjab, Delhi, and Uttar Pradesh, with each region adding its own twist. For instance, some may add a pinch of amchur (dry mango powder) for extra zest, while others use black salt (kala namak) for a unique flavor. This dish is not only easy to prepare but also highly customizable, making it suitable for various dietary needs. Given its simplicity and health-conscious ingredients, Masala Papad with Onion and Tomato is a fantastic choice for calorie-conscious individuals. It’s low in calories, rich in fiber, and offers a burst of nutrition from fresh vegetables, making it ideal for those seeking a light lunch or a guilt-free snack.
Ingredients(for 1 large papad with toppings per person)
- 2 pieces Urad dal papad (Punjabi style)
- 1/2 cup, finely chopped Onion (pyaz)
- 1/2 cup, finely chopped Tomato (tamatar)
- 1, finely chopped Green chilli (hari mirch)
- 2 tbsp, chopped Fresh coriander leaves (dhaniya)
- 1/2 tsp Chaat masala
- 1/4 tsp Black salt (kala namak)
- to taste Salt
- 1 tsp Lemon juice (nimbu ras)
- 1/2 tsp Oil (optional) (for roasting, use for weight gain) - optional
Instructions
- 1
Roast the urad dal papad on a tawa or directly over an open flame until crisp. Avoid adding oil for a healthier version.
5 minutes
Keep rotating the papad to prevent burning.
- 2
Allow the papad to cool slightly and place it on a serving plate.
2 minutes
Cooling ensures the papad remains crunchy when topped.
- 3
In a mixing bowl, combine chopped onion, tomato, green chilli, and coriander leaves.
3 minutes
Mix just before serving to keep veggies fresh.
- 4
Add chaat masala, black salt, regular salt, and lemon juice to the vegetable mixture. Toss well.
2 minutes
Adjust spices as per taste and dietary preference.
Why This Dish is Healthy
This dish is naturally low in calories and fat, especially when papad is roasted without oil. It’s rich in fiber, which aids digestion and promotes satiety. The fresh vegetables add vital nutrients without extra calories, making Masala Papad a smart choice for weight watchers, diabetics, and anyone seeking a healthy midday meal.
Masala Papad with Onion and Tomato is packed with fiber from onions and tomatoes, and contains essential vitamins like vitamin C, potassium, and antioxidants. Urad dal papad provides plant-based protein and is relatively low in fat when roasted without oil. The use of fresh vegetables ensures a good supply of minerals and hydration, making it a light and nutritious option for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Always roast papad just before serving to preserve crunchiness.
- 💡Tip 2: Prepare vegetable masala topping fresh for maximum flavor and nutrition.
- 💡Tip 3: Adjust spice levels and salt to suit dietary needs and taste preferences.
Storage & Serving
Papad should be roasted and topped just before serving. Store roasted papad in an airtight container up to 3 days. Vegetable topping can be refrigerated for 6-8 hours, but best used fresh.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 60.0 kcal |
