Roasted Papad with Least Oil
Lunch • India
How to Make Roasted Papad with Least Oil (Traditional & Healthy Version)
Roasted Papad is a beloved Indian accompaniment, enjoyed across households as a crunchy side with dal chawal, curries, or even as a snack during teatime. Papad, also known as 'papadam' or 'appalam' in various regions, is made from lentil flour (urad dal or moong dal atta) and seasoned with a blend of Indian spices. Traditionally, papad is deep-fried, but roasting it with minimal oil using a tawa or open flame enhances the taste while keeping it light and healthy, making it suitable for everyday meals and calorie-conscious diets. Roasted Papad holds a special place in Indian thalis, especially during festivals like Diwali, Holi, and weddings, where it's served with achar (pickle) and salads. The smoky aroma, crisp texture, and spicy notes make it irresistible. This health-conscious recipe brings out the best flavors of papad without excess oil, ensuring you enjoy the authentic Indian experience while caring for your health. It's ideal for those who love crunchy sides with their lunch yet are mindful of their nutritional intake.
Ingredients(for 1 medium papad per person)
- 2 pieces Urad dal papad (store-bought or homemade)
- 1/2 teaspoon Cold-pressed mustard oil (sarson ka tel)
- 1/4 teaspoon Red chilli powder (lal mirch) - optional
- 1/4 teaspoon Chaat masala (for tangy flavor) - optional
- 1/4 teaspoon Black pepper powder (kali mirch) - optional
- 1 tablespoon Fresh coriander (hara dhania, finely chopped) - optional
- few drops Lemon juice (nimbu ras, optional) - optional
- 1 small, finely chopped Onion (pyaz, for topping) - optional
- 1 small, finely chopped Tomato (tamatar, for topping) - optional
Instructions
- 1
Select fresh urad dal papads. If using store-bought, ensure they are not broken or chipped.
2 minutes
Store papad in an airtight container to maintain crispness.
- 2
Lightly brush both sides of each papad with a few drops of cold-pressed mustard oil using a silicone brush or your fingers.
3 minutes
Use minimal oil for the healthiest version.
- 3
Heat a tawa or griddle on medium flame. Once hot, place one papad on the tawa.
2 minutes
Ensure the tawa is evenly heated to prevent burning.
- 4
Press gently with a kitchen cloth or spatula. Roast for 30 seconds, then flip. Repeat until both sides are evenly roasted with golden spots, about 1–2 minutes per papad.
4 minutes
Keep the papad moving for even roasting.
Why This Dish is Healthy
This recipe replaces deep-frying with roasting, drastically reducing oil and calorie intake. The use of urad dal atta makes it high in protein and fiber, supporting satiety and a healthy digestive system. Adding raw vegetables like onion, tomato, and fresh coriander not only enhances flavor but also adds essential vitamins, making it a wholesome, guilt-free snack or side.
Roasted papad is a low-calorie, high-protein snack due to its lentil base, especially when made with urad dal. It contains minimal fat and is high in dietary fiber, supporting digestion. Papad provides essential micronutrients like iron, calcium, and magnesium from lentils, and the addition of fresh veggies boosts vitamin C and antioxidants. Using the least oil ensures heart health and keeps the saturated fat content low.
Pro Tips
- 💡Tip 1: Always roast papad on medium heat to prevent burning.
- 💡Tip 2: Use a silicone brush for even oil application and minimal usage.
- 💡Tip 3: Prepare toppings in advance and add just before serving for best texture.
Storage & Serving
Store roasted papad in an airtight container for up to 2 days to retain crispness. Add toppings only before serving to prevent sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 30.0 kcal |
