Crunchy, salty, spicy and super easy to make, this masala papad with
Best of all, it is vegan and gluten free too!
Using
My apples with Tajin and Chamoy and roasted Tajin nuts and seeds are excellent snacks, and I love making a huge batch of Air Fryer Tajin chickpeas over the weekend, to munch on the protein rich snack throughout the week.
This time, I thought of using the seasoning with an Indian recipe to create a fusion recipe of sorts, and here we are!
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What's So Great About the Recipe?
Masala papad is traditionally made using Indian spices and ingredients, but this one's a nice fusion twist on the classic recipe, with some nice Mexican flavors from the
It's a great appetizer or snack to put together in just minutes, 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.
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.
- 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.
- If you don't gave jalapenos, you can use finely chopped green chilies for the heat.
How to Make Masala Papad with Tajin
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.
How to Serve the Tajin Masala Papad
Moisture from the veggies can turn the papad soggy, which is why, it is best to make and serve the masala papad with
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
Recipe 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 with
Masala Papad with Tajin
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.
