Masala Papad Recipe

Cook papads

Choose a cooking method: For shallow frying, heat 2–3 tbs vegetable oil in a wide skillet over medium-high heat. Fry each papad 10–20 seconds per side until crisp and golden; drain on paper towels. For a lighter option, place papads in a single layer on a microwave-safe plate and microwave on high for 40–60 seconds (time varies by microwave) until crisp, or roast over an open flame with tongs, rotating quickly to avoid burning. Keep papads warm and crisp on a wire rack.

Arrange one papad per serving plate or platter when ready to top. If serving multiple papads, work in batches so papads remain crisp.

Prepare vegetables

Finely dice the tomato, red onion, cucumber, and carrot into small (about 3–5 mm) uniform pieces so they sit well on the papad without weighing it down. Finely chop the cilantro. If using green chili, finely mince and remove seeds for less heat.

Place all chopped vegetables and cilantro in a mixing bowl and gently toss to combine.

Season the masala

To the bowl of chopped vegetables add 1 tsp chaat masala, 1/2 tsp roasted cumin powder, 1/4 tsp red chili powder, 1/2 tsp black salt (or regular salt), and 1 tbs fresh lemon juice. Toss gently to coat evenly. Taste and adjust salt or lemon as needed. The masala should be bright and tangy.

Add chutneys

Divide the sweet tamarind chutney and green cilantro-mint chutney into small squeeze bottles or bowls for easy drizzling. Right before serving, spoon or drizzle about 1/2 tbs of each chutney over each papad's center (adjust to taste).

Top the papads

Spoon roughly 2 heaping tbs of the prepared masala mixture onto the center of each warm papad, leaving a crisp rim so it remains crunchy. Drizzle the tamarind and cilantro chutneys over the vegetables in a decorative pattern.

Finish with optional garnishes: sprinkle a tablespoon of sev and a teaspoon of pomegranate seeds over each papad for texture and color. If using raw mango/apple, scatter a little for tangy crunch.

Serve immediately so the papads stay crisp. Provide extra chutney and sev on the side if desired.