Thin Masala Papad
Lunch • India
How to Make Thin Masala Papad (Traditional & Healthy Version)
Thin Masala Papad is a quintessential North Indian snack, often served as a crunchy appetizer during lunch or as a side dish at festive meals. This classic recipe transforms simple urad dal papad into a flavorful and healthy delight, topped with a vibrant mix of finely chopped onions, tomatoes, green chillies, and fresh coriander, seasoned with a squeeze of nimbu (lemon) and Indian masalas. The texture is crispy, and each bite bursts with tangy, spicy, and fresh flavors, making it a crowd-pleaser at family gatherings, weddings, and festivals like Holi and Diwali. Traditionally, masala papad is roasted over an open flame or tawa to maintain its lightness, avoiding deep frying and thus keeping the calorie count low. It’s a beloved dish across North India, enjoyed in dhabas and homes alike, and often marks the start of a festive meal. The colorful vegetable toppings not only enhance the taste but also add a nutritional boost, making it a wholesome choice for health-conscious food lovers. Whether you’re hosting a festive lunch or looking for a quick, nutritious snack, Thin Masala Papad is an excellent choice that brings together India’s love for spices and fresh ingredients.
Ingredients(for 1 large masala papad per person)
- 2 pieces Urad dal papad (thin North Indian style)
- 1 small Onion (finely chopped (pyaz))
- 1 small Tomato (finely chopped (tamatar))
- 1 Green chilli (finely chopped (hari mirch))
- 2 tbsp Fresh coriander leaves (finely chopped (dhaniya))
- 1/4 tsp Cumin powder (jeera powder)
- 1/4 tsp Chaat masala
- 1/8 tsp Red chilli powder (lal mirch) - optional
- 1/4 tsp Black salt (kala namak)
- 1 tbsp Lemon juice (nimbu ras)
- to taste Salt (namak)
- as needed Cooking spray or oil (for greasing tawa (optional, use minimal for health)) - optional
Instructions
- 1
Prepare the topping by combining chopped onion, tomato, green chilli, and coriander leaves in a bowl. Add cumin powder, chaat masala, red chilli powder (if using), black salt, regular salt, and lemon juice. Mix well and set aside.
5 minutes
Use fresh vegetables for maximum crunch and flavor.
- 2
Heat a tawa (griddle) on medium flame. Lightly grease with a drop of oil or use a non-stick pan for zero oil.
2 minutes
For an oil-free version, use a non-stick tawa or roast directly over the gas flame.
- 3
Place one papad on the hot tawa. Press gently with a spatula and roast until it starts to puff and turns crisp, flipping as needed to avoid burning. Repeat for the second papad.
5 minutes
Keep the flame low to prevent the papad from burning and ensure even roasting.
- 4
Transfer the roasted papad to a serving plate. While still hot, evenly spread the prepared masala topping over each papad.
2 minutes
Add toppings just before serving to maintain the papad’s crispiness.
Why This Dish is Healthy
This healthy Thin Masala Papad recipe is roasted instead of fried, significantly reducing calories and unhealthy fats. Fresh toppings add vitamins and minerals, making it a nutrient-dense snack. The combination of protein from dal and fiber from veggies keeps you full longer, making it ideal for weight management and blood sugar control. It’s also low in carbs and can be easily adapted for various dietary needs.
Thin Masala Papad is a low-calorie, high-fiber appetizer owing to its base of urad dal and fresh vegetables. Urad dal papad provides plant-based protein and essential minerals like iron and magnesium. The vegetable topping offers vitamin C, potassium, and antioxidants from onions, tomatoes, and coriander. Using minimal oil keeps the fat content low, while lemon juice aids in digestion. This dish is naturally gluten-free if you use papad made without atta, and it’s a great way to increase vegetable intake.
Pro Tips
- 💡Tip 1: Always add the masala topping right before serving to keep papad crispy.
- 💡Tip 2: For extra crunch, sprinkle a little sev on top.
- 💡Tip 3: Try roasting papad over direct flame for traditional smoky flavor.
Storage & Serving
Roasted papads should be topped only just before serving. Store plain roasted papads in an airtight container for up to 2 days. Prepared masala topping can be refrigerated for 1 day separately.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 40.0 kcal |
