Рецепт Masala papad recipe – How to make masala papad recipe – Indian recipes

by charulata

Masala papad – a crispy, tasty and tangy Indian snack made with onion tomato mix and spices.  In this recipe, you can either roast or deep fry the papad for making the masala papad.  Here I have used the Lijjat urad dal papad, but you can use any normal urad dal papad or even jeera or pepper flavoured urad dal papad.  You can either roast the papad in a pan on stove or microwave. Masala papad is generally served as a starter or as an appetizer in Indian restaurants.  The ingredients required for making masala papad is easily available and can be prepared in a jiffy.  A popular fast food snack in India, this dish is very easy to make too.  Only ensure that the toppings are fresh and consumed immediately after assembled, as they tend to become soggy after some time.  For variation, add grated raw mango or carrot or finely chopped cucumber to make it more healthy and nutritious. Prep Time : 5 mins Cook Time :  5 mins Yield :  2 masala papads Indian cuisine INGREDIENTS Urad dal papads – 2 large ones Onion – 1 (chopped finely) Tomato – 1 (chopped finely) Chat masala -1 teaspoon Red chilli powder – 1 teaspoon Fine sev – 1 cup (optional) Coriander leaves finely chopped – 2 tablespoons Lemon juice – 1 tablespoon Salt to taste HOW TO MAKE OR PREPARE MASALA PAPAD RECIPE Take a bowl and add chopped onions, tomatoes and coriander leaves.  Then add red chilli powder, salt and chat masala. Mix all the ingredients well.  Heat a tawa or non-stick pan on medium flame. Keep all the ingredients ready – onion-tomato-coriander leaves mixture, lemon juice and sev.  Roast the papad with the help of a spatula, by pressing the papad with spatula. After few seconds, flip the papad and roast on the other side by pressing it with spatula.  Roast the papad till golden brown and crispy. Keep the roasted papad on a plate.  Spread the onion-tomato-coriander leaves mixture on the papad evenly.  Add the sev evenly.  Lastly squeeze the lemon juice on all the sides of the papad. Serve masala papad immediately as the papad tends to become soggy.  Have it as a starter or as a snack as well. NOTES/TIPS You can add finely chopped green chillies to make it more spicy. Urad dal papad tastes best for this masala papad recipe. You can deep-fry the papad instead of roasting them. In this recipe, I have used Lijjat urad dal papad.  You can use any pepper or jeera flavour urad dal papad too.   Related RecipesCorn chaat recipe – How to make sweet corn chaat/masala corn chaat recipe – corn recipesBaingan pakora recipe – How to make baingan pakora/brinjal fritters recipeChickpea peanut salad recipe – How to make chana moongphali salad recipe – salad recipesMango sambar recipe – How to make raw mango sambar recipe – sambar recipesCooked rice idli recipe – How to make idli with cooked rice or leftover rice recipe – idli recipesDal palak recipe – How to make dal palak (spinach dal) recipes – vegetarian recipesCarrot beans stir fry recipe – How to make carrot beans poriyal recipeSprouts masala sabzi recipe – How to make sprouts masala subzi recipe – green moong recipesMethi matar malai recipe – How to make methi malai matar recipe – side dish for rotisSweet corn masala curry recipe – How to make sweet corn masala curry – sweet corn recipes