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masala papads placed on a tile with half cut lemon.

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.
5 from 2 votes
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Course: Appetizer, Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 3
Calories: 6283kcal
Author: Geetha

Video

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.
 
   

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
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