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Ingredients
- Serves 2 people
2 large moong dal papads (split green gram papadums) or urad dal papads (split black gram papadums)
1 medium onion (finely-chopped)
1 medium tomato (finely-chopped)
15 g chopped coriander leaves
15 ml lemon juice or lime juice
5 g red chili powder or 1 to 2 green chilies (finely-chopped)
3 g roasted cumin powder (optional)
3 g chaat masala (tangy Indian spice mix) or amchur powder (dry mango powder)
1 to 2 g salt as required
60 ml oil for shallow frying (optional) if frying the Papad instead of pan roasting
20 g nylon sev (savory gram flour vermicelli, optional)
Recipe Courtesy of
Asian Food Network
Asian Food Network
Masala Papad (Papadums with Spiced Vegetable Toppings)
There is a distinct culture of eating Papad (papadum) throughout India with every meal. Papads are made from various lentils like Urad Dal (split black gram), Moong Dal (split green gram), Chana Dal (split chickpea lentils), rice flour etc.
In fact, there are some co-operative companies employing only women to make Papad on a large scale in various parts of India, which provides employment for women. Masala Papad refers to a dish eaten as a snack, which has Papad (fried or roasted) as a base and is topped with onion, tomatoes chili. It is usually consumed as an evening snack or just before the evening meal.
- Easy
- 10 min
- 8 min
- 10 min
- 3 steps
- 11 Ingredients
- Easy
- 3 steps
- 11 Ingredients
- 10 min
- 8 min
- 10 min
Instructions
-
Making the Papad topping
- In a bowl, add the finely-chopped onions, tomatoes, red chili powder, roasted cumin powder, Chaat Masala powder and salt. Mix all ingredients together.
- Add lime juice and mix well. Check the taste and add more salt or any of the spice powders or lime juice, according to your preference. Make this Masala filling just before you fry the Papads.
-
Roasting the Papad
- Place a Tava (large flat bottom pan) on medium flame.
- When the Tava is heated up, place the Papad on top of the Tava and cook evenly, while turning the Papad around with a clean kitchen towel till small bubbles start appearing on the other side, or for about 1 to 2 min.
- Turn the Papad on the other side and repeat the process, pressing with the kitchen cloth till the Papad is cooked evenly with brown spots distributed evenly throughout the surface of both sides.
- Keep aside on a plate but do not cover them while they are hot as the steam generated will make the Papad soggy if covered.
-
Finishing the Masala Papad
- Once cooled at room temperature, use a spoon to spread the Masala filling uniformly on the Papads.
Plate and Serve!
Serve the Papads immediately, garnished with coriander and nylon Sev (optional). If left over time, the Papads will get soggy.
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Ingredients
- Serves 2 people
-
2 large moong dal papads (split green gram papadums) or urad dal papads (split black gram papadums)
-
1 medium onion (finely-chopped)
-
1 medium tomato (finely-chopped)
-
15 g chopped coriander leaves
-
15 ml lemon juice or lime juice
-
5 g red chili powder or 1 to 2 green chilies (finely-chopped)
-
3 g roasted cumin powder (optional)
-
3 g chaat masala (tangy Indian spice mix) or amchur powder (dry mango powder)
-
1 to 2 g salt as required
-
60 ml oil for shallow frying (optional) if frying the Papad instead of pan roasting
-
20 g nylon sev (savory gram flour vermicelli, optional)
Nutrition
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