Masala Papad Recipe

Chop and combine

Finely dice the tomato (remove watery seeds if overly juicy), finely chop the red onion, mince the green chili (remove seeds for less heat), and roughly chop the cilantro leaves and tender stems. Aim for small, uniform pieces so they sit well on the papad.

In a medium bowl combine the chopped tomato (1 cup), chopped red onion (1/4 cup), minced green chili (1 piece), and chopped cilantro (1/2 cup).

Add lemon juice (1 tbs), chaat masala (1 tsp), salt (1/2 tsp), black pepper (1/4 tsp) and sugar (1/4 tsp). Toss gently to combine. Taste and adjust salt, lemon or chaat masala as desired.

If using optional raw mango or pomegranate seeds (2 tbs), add them now. Keep the mixture aside for 5–10 minutes to let flavors meld; do not let it get watery.

Pan-fry method (recommended for even crispness)

Heat a heavy nonstick or cast-iron skillet over medium heat. Add 2 tbs vegetable oil and swirl to coat the pan. When oil is shimmering but not smoking, carefully place one papad in the pan. Cook 30–45 seconds until edges crisp and underside is golden, then flip and cook the other side 30–45 seconds. Remove to paper towel-lined plate to drain. Repeat with remaining papads, adding a little more oil if needed. Keep the papads warm and crisp; do not stack while hot to avoid sogginess.

Alternative: Microwave

If short on time, place a papad on a microwave-safe plate and microwave at high for 30–60 seconds (time varies by microwave) until puffed and crisp. Microwave one at a time for best results.

Alternative: Roast over open flame

Using tongs, hold a papad over medium flame and rotate quickly until it puffs and dark spots appear. Transfer to a plate. This method is fastest but watch closely to avoid burning.

Set out the crisp papads on a serving platter or individual plates.

Using a spoon, mound about 2–3 tablespoons of the prepared masala onto each papad, spreading gently but leaving a small border so the papad doesn’t become soggy.

Sprinkle optional garnishes: sev (2 tbs), chopped mint (1 tbs), and additional chaat masala or pomegranate seeds if using.

Serve immediately so the papad remains crisp. Offer lemon wedges and extra chaat masala on the side.