Masala papad is a delicious Indian starter or snack with papad and flavorful onion tomato salad. It is super easy to make, quick and you can whip up a large batch in minutes. Vegan and gluten free. Here is how to make it at home easily.
Masala papad recipe is a popular starter in all north Indian restaurants. It is one of my favorites and I always order one while dining out.
It is a wonderful snack option too when you want to make something quick, delicious and easy as well. You can easily make this for a crowd too, its just all chopping the onions and tomatoes, frying or roasting papad.
If you have eaten this at restaurants or new to this dish, here is an easy recipe for making masala papad with step by step photos to make at home!
About This Recipe
What Is Masala Papad?
Masala papad is an easy to make Punjabi snack or starter made with papad, onion, tomatoes, green chilies, coriander leaves.
It is basically a quick easy onion tomato salad served on a crispy roasted or fried papad. This is a very popular and famous starter in Punjabi restaurants and dhabas. Papad topped with flavorful masala is a quite a favorite with all.
To make masala papad you will need urad dal papad such as lijjat. You can either fry them in oil or roast them in open fire. While the version with fried papad or more popular in restaurants, I love the fire roasted ones that we get in some dhabas. It has a wonderful smoky flavor and delicious chars.
The topping for this dish is a super simple one. It is a salad similar to kachumber, only the vegetables are very finely chopped.
As soon as you top the onion tomato mixture on papad, serve masala papads right away. These are
dhaba and restaurant style
easy to make quick snacks
quick and simple
vegan and gluten free
Ingredients You Will Need
Papad- This is the base for this recipe and usually urad dal papads is preferred. I have used the ones spiced with black pepper and cumin seeds similar to lijjat papad. You can also use plain ones or even rice flour papad.
Onions- finely chopped red onions are used in this. If you prefer a milder flavor you can use white or yellow onions.
Tomatoes- Salad tomatoes are best for masala papad as they do not turn that soggy compared to desi ones.
Coriander leaves- finely chopped, for flavor. You can also use mint leaves
Green chillies– for heat, add as you prefer, can also skip. I have added 2, but you can also add just 1 green chili.
Black pepper- freshly cracked, can also use cracked white pepper.
Spice powders- Chaat masala powder for zing, red chilli powder for heat. You can also add roasted cumin powder.
Lemon juice– for tang taste and balancing the flavors. You can also use lime juice.
How To Make Masala Papad Recipe
Preparing the onion tomato mixture
I have used a food processor for this as it is super easy and quick. For 6 servings of masala papad you will need
3/4 cup finely chopped onions from 2 medium onions or 1 large red onion.
2/4 cup finely chopped tomatoes from 2-3 medium tomatoes, ripe but firm
1/4 cup chopped coriander leaves.
2 green chilies
You can chop all of these manually or just add everything to a food processor jar and mince for few seconds.
To make the topping for masala papad, tip in the minced vegetables into mixing bowl.
Add salt to taste, 1/4 teaspoon black pepper, 1/2 teaspoon chaat masala and 1 tablespoon lemon juice. Mix well.
You will need 6 large urad dal papad. Keep it ready.
Frying– Heat oil in a deep pan wide enough to hold the whole papad. If your pan is small you can cut the papad into wedges and fry too. To get the restaurant like feel I like to fry it whole 🙂
Once the oil is hot slide in the papad and fry in medium flame.
Using a tong flip it and fry both sides until crispy and golden.
Remove to a plate.
Roasting– Place a stove top grill stand over open flame. Place a papad over it.
Roast from sides, it will curl up and its ok. Once it is crispy and charred. Remove to a plate.
Assemble and serve. Place a roasted papad or deep fried papad on a plate. Spread the prepared onion tomato mix. Serve papads topped with masala immediately.
Frequently Asked Questions
Is this masala papad healthy?
This is healthier dish compared to many other heavy starters out there. If you are using deep fried papads, it is better to eat in moderation whereas roasted papad is lighter.
Which tastes better- fried or roasted papad?
It really depends on your preference. May be you can roast the papad for everyday snacks and fry them for guests or dinner parties 🙂
Which papad tastes best for masala papad?
Urad dal papad flavored with black pepper or red chilies taste best for this dish.
You can also break the papads like nachos chips and serve as chip and dip.
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1 CUP = 250 ml
- 6 urad dal papads
- 3/4 cup onions finely chopped
- 3/4 cup tomatoes finely chopped
- 1/4 cup coriander leaves finely chopped
- 2 green chilies chopped
- 1/2 teaspoon chaat masala powder
- 1/4 teaspoon black pepper powder
- 1 tablespoon lemon juice or lime juice
- salt to taste
Preparing the onion tomato mixture
- Place onions, tomatoes, green chilies and coriander leaves in a food processor jar and mince finely
- To make the topping for masala papad, tip in the minced vegetables into mixing bowl. Add salt to taste, 1/4 teaspoon black pepper, 1/2 teaspoon chaat masala and 1 tablespoon lemon juice. Mix well.
- Heat oil in a deep pan wide enough to hold the whole papad. If your pan is small you can cut the papad into wedges and fry too. To get the restaurant like feel I like to fry it whole 🙂
- Once the oil is hot slide in the papad and fry in medium flame.
- Using a tong flip it and fry both sides until crispy and golden. Remove to a plate.
- Roasting- Place a stove top grill stand over open flame. Place a papad over it.
- Roast from sides, it will curl up and its ok. Once it is crispy and charred. Remove to a plate.
- Assemble and serve. Place a roasted papad or deep fried papad on a plate. Spread the prepared onion tomato mix. Serve papads topped with masala immediately.