Masala Papad
Masala papad is a vegan, gluten-free and nut-free Indian snack. It gets ready in less than 15 mins and makes a great addition to the party menu or to nibble just before the main meal.
Servings: 3
Calories: 6283kcal
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- Oil for deep frying
- 3 Urad Dal Plain Papads
- 93 gms (or) ¾ cup (or) 2 small Red Onions finely chopped
- 82 gms (or) ½ cup (or) 1 large Tomato finely chopped
- ½ Teaspoon Red Chilli Powder adjust to taste
- ½ Teaspoon Roasted Cumin Powder
- Salt as required
- Fresh Coriander Leaves handful
- ½ Teaspoon Chat Masala
- 2 Teaspoons Lemon Juice adjust to taste
Instructions
- Heat the oil in a kadai/wok.Oil
- Once the oil is hot, fry the papad for a couple of seconds until it puffs up and rises on top.
- Turn it over and fry the other side for a few seconds.3 Urad Dal Plain Papads
- Take it out and place it on a kitchen towel to absorb the excess oil.
- Follow the same process to fry the rest of the papads.
- In a bowl, place the onion, tomato, salt, cumin powder, chilli powder and coriander leaves.93 gms (or) ¾ cup (or) 2 small Red Onions, 82 gms (or) ½ cup (or) 1 large Tomato, ½ Teaspoon Red Chilli Powder, Salt, Fresh Coriander Leaves, ½ Teaspoon Roasted Cumin Powder
- Mix well with a spoon until well combined.
- Arrange the papads in individual plates. Place the required amout of prepared onion tomato mixture on the papad and spread it all over the papad.
- Sprinkle the chaat masala and a dash of lemon juice on each papad.½ Teaspoon Chat Masala, 2 Teaspoons Lemon Juice
- Enjoy the delicious masala papad immediately.
Notes
Serve masala papads immediately. Allowing it to sit for a longer time would turn the papad soggy due to moisture from the vegetables.
Deseed tomatoes to keep the onion-tomato mixture fresh for a longer time.
Do not add salt to the onion-tomato mixture if you are planning to make it ahead of time. Because it causes the onion to release moisture and lose its crunchiness.
To retain the freshness of vegetables, I would rather suggest storing the chopped vegetables separately in the fridge until ready to serve. Add salt and spices just before assembling the masala papad.
To retain the freshness of vegetables, I would rather suggest storing the chopped vegetables separately in the fridge until ready to serve. Add salt and spices just before assembling the masala papad.
Nutrition
Calories: 6283kcal | Carbohydrates: 1349g | Protein: 201g | Fat: 73g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 31g | Trans Fat: 1g | Sodium: 930mg | Potassium: 38864mg | Fiber: 295g | Sugar: 699g | Vitamin A: 84518IU | Vitamin C: 2141mg | Calcium: 3365mg | Iron: 49mg
