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
Step-by-step instructions
Step 1 · Roast the urad dal papad directly over an open flame or on a hot ta...
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.
Step 2 · In a mixing bowl
In a mixing bowl, combine finely chopped onion, tomato, green chilli, and fresh coriander leaves.
Step 3 · Add lemon juice
Add lemon juice, chaat masala, black salt, roasted cumin powder, and regular salt to the vegetable mix. Toss well to combine.
Step 4 · Place the roasted papad on a serving plate
Place the roasted papad on a serving plate. Spoon the prepared masala mixture evenly over each papad.
Step 5 · Garnish with additional coriander leaves and a sprinkle of chaat ma...
Garnish with additional coriander leaves and a sprinkle of chaat masala, if desired.
Step 6 · Serve immediately as a crunchy
Serve immediately as a crunchy, spicy appetiser or lunch accompaniment.
Why this recipe 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.
A note on tradition
Masala Papad is a staple in Indian households, especially in North Indian and Rajasthani cuisine, where it is served as a starter or with lunch thalis. It is a common sight during festivals like Holi and Diwali, as well as at weddings and parties. Regional variations may include the use of moong dal papad in Gujarat or the addition of grated raw mango in Maharashtra. Its quick preparation and vibrant taste make it a beloved choice for both everyday meals and special occasions.