Masala Papad
Crunchy, salty, spicy and super easy to make, this masala Papad is the ultimate Indian side/snack recipe you need to try! The crunchy Papad and Sev, the chopped veggies and seasonings and herbs come together to create this appetizer that is absolutely addictive!
Best of all, it is vegan and gluten free too! It is seriously one of my absolute favorite sides to make- just alongside my EPIC Naan dippers.
If you like the flavors of Indian food, you're going to fall in LOVE with this wicked delicious creation- it's a promise.
Enter any classic Indian restaurant and you'll find this on the menu, alongside the basics like mango Lassi, Kachumber salad and the epic chicken Tikka, and there's a reason why.
Quick Look: Masala Papad
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: 2–3 minutes.
- 👪 Servings: 4.
- 📋 Main ingredients: Papad, onion, tomatoes, cilantro, Tajín seasoning, lemon juice.
- ♨️ Cooking method: Roast the papad → prepare the topping → assemble and serve.
- ⭐ Difficulty: Very easy.
- 🥣 Serving ideas: Serve as an appetizer, tea-time snack, or alongside Indian meals with chutney and mango lassi.
Jump to:
What's So Great About the Recipe?
- It comes together in just a few minutes, and is incredibly customizable! You can play around with the toppings- and even drizzle some mint coriander chutney if you want!
- It's a great appetizer or snack to make when you're hosting and serve at any occasion. And the flavors- oh my- are absolutely incredible!
Recipe Ingredients
Papad: Papad aka poppadom or poppadum is the hero ingredient here. I used urad Papad, which is naturally gluten free, and is incredibly easy to cook.
Veggies: To top the Papad, I used tomatoes, red onions (for that nice pungent flavor) and jalapenos for the heat.
Seasonings: To season, I used my homemade Tajin seasoning. It's a Mexican spice blend that has a nice bit of spice and tanginess. You can stick to the classic red chili powder too.
Cilantro: And of course, some chopped cilantro for that extra freshness.
See recipe card for quantities.
Substitutions & Variations
- In addition to the veggies I used, you can also top the Papad with finely chopped cucumbers, carrots and bell peppers to bring a bit of variation.
- I used Urad Papad here, but you can also try the recipe using Moong Dal Papad, rice Papad, Sabudana Papad or even Ragi Papad if you want to keep it healthier.
- If you have it at hand, drizzle some tamarind date chutney over the Papad to lend some of those delicious Chaat-like flavors to it.
- To lend a bit of a tangy flavor to the Papad, you can also top it with a nice squeeze of lemon juice right before you serve.
How to Make Masala Papad
Step 1: Finely chop the veggies and set them aside.
Step 2: Deep fry the Papad until crispy.
Step 3: Top the Papad with the chopped veggies and Sev.
Step 4: Finish up with a nice sprinkle of the
💭Top Tip
If you don't have
Tips & Tricks to Nail the Recipe
- De-seed the tomatoes while chopping them. Use only the firm portion which has less moisture. This will help keep the Papad from getting soggy too quickly.
- If you don't have Papad but still want to try this recipe, use the largest size potato chips you can find. They can act as the base.
- You can also swap the sev with some air fried crispy noodles or air fried shoestring fries if you want to.
- If you're making this as an appetizer for a party, use small-sized Papads as the base.
- Make sure you handle these carefully, as they're pretty fragile once they're assembled.
How to Serve Masala Papad
Moisture from the veggies can turn the Papad soggy, which is why, it is best to make and serve the Masala Papad fresh.
Serve it as a side dish with any of your favorite Indian curries like Bhuna Gosht, Achar Gosht or Gujarati white Kadhi. Don't forget some mango Shrikhand to finish it all up. And if you're making a whole Indian feast, also try making some Laccha onion salad, Masala buttermilk and cucumber mint Raita.
If you're serving the Masala Papad as a snack, you may also want to check out some other Indian snacks like cashew Pakora, curry fries, grilled Tandoori corn and Masala peanuts.
Troubleshooting FAQs
You absolutely can! Try roasting the Papad on an open flame over your stovetop or microwave it for 30 seconds, pausing at every 10 second mark.
You can! Chop the veggies and store them in an airtight container in the refrigerator for up to 24 hours. Then, all you need to do is fry the Papad and assemble everything together.
More Indian Recipes
Looking for other recipes like this? Try these:
If you tried this Masala Papad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Masala Papad
Ingredients
- 4 papad
- 1 red onion
- 1 tomato
- 1 jalapeno
- 1 tablespoon sev
- 1 teaspoon cilantro
- 1 teaspoon Tajin seasoning
Instructions
- Finely chop the veggies and set them aside.
- Deep fry the papad until crispy.
- Top the papad with the chopped veggies and sev.
- Finish up with a nice sprinkle of the Tajin seasoning and chopped cilantro.
Notes
- De-seed the tomatoes while chopping them. Use only the firm portion which has less moisture. This will help keep the papad from getting soggy too quickly.
- If you don't have papad but still want to try this recipe, use the largest size potato chips you can find. They can act as the base.
