What is Papad
Papad is a popular side dish, not just in Indian cuisine but also the cuisines of Bangladesh, Nepal, Pakistan, Sri Lanka and the Caribbean. Typically, it is a dough made of urad dal (black gram) flour, which may or may not be spiced, and rolled into thin discs. These discs can further be roasted or fried and served with main course dishes, topped with spiced mixtures, chutneys, etc. like this Masala Papad or even added to curries. A papad ki sabzi is one such well-known papad gravy in the food culture of Rajasthan in North India. Just like other recipes with regional variations in India, a papad also has many varieties throughout the length and breadth of our country. So, it can also be made with other flours of other dals/lentils, rice, millets, chickpeas, potato, sago, jackfruit etc. There are even non-vegetarian versions like the ones that have shrimps/prawns, which are similar to the Southeast Asian prawn crackers. For the same reason, papad also is referred to by many other local names that vary from region to region in India. Besides ‘papad’ in Hindi, Punjabi, Gujarati and Marathi, some other regional names include ‘pappadam’ (Malayalam), ‘appalam’ (Tamil), ‘pampada’ (Odia), ‘appadam’ (Telugu) and ‘happala’ (Kannada). One of the iconic Indian brands that is associated with the mass-scale manufacturing of papad is the Lijjat Papad Company based out of Mumbai, Maharashtra in western India. One of the most striking facts about this brand is the fact that it is completely a women-led organization, till today.
About Masala Papad
Masala Papad happens to be one of our most favorite starters that we have to order, whenever we are dining at an Indian restaurant. Till the main course arrives on the table, we happily enjoy nibbling onto crisp papad topped with a spicy mixture. So, it was quite obvious that I had to have a recipe of it too. This is not a recipe as such, but just a method on how to assemble a Masala Papad in the most basic, yet delish way. You can very well have your own spice and herb variations. Plus, increase or decrease the proportions of the masala topping ingredients like onions, tomatoes or the spices. Traditionally to make Masala Papad, urad dal papads are used. Preferably the ones spiced with black pepper or kali mirch. Going by the same, I use the kali mirch urad dal papads by Lijjat to make Masala Papad at home. You can either fry or roast the papads. The roasting can be done on open fire, a grill or even microwave oven. However, we at home, prefer the fried ones over the roasted ones. Along with the Masala Papad, you can also try these recipes of Onion Salad and Masala Raita that are also common accompaniments in Indian cuisine. Make sure to serve Masala Papad immediately as soon as you assemble them. They go very well as a starter snack with any Indian main course menu.
How to make Masala Papad
Make Masala Topping
- Take all the ingredients for the masala topping in a bowl:
1 medium finely chopped onion1 medium finely chopped tomato½ teaspoon red chili powder1 teaspoon roasted cumin powder1 teaspoon chaat masala powder salt as required
Add less salt as chaat masala already has black salt in it. 2. Add 1 teaspoon lemon juice. 3. Mix well. Check the taste and add more salt, any of the ground spice powders or lemon juice, if required. Make this masala topping just before you fry the papad.
Fry Papad
- Take 2 to 3 papads. You can take large or medium papad.
- Since this papad was large, I broke it into 4 pieces. You can keep the papad intact, if you prefer.
- Heat oil for shallow frying in a pan and slide the papad pieces into the hot oil. Make sure the oil is hot enough or else the papad will absorb too much oil.
- Fry on medium to medium-high heat for some seconds or till the papad is crisp. No need to brown it.
- With a slotted spoon or tongs, remove the papad and drain the oil.
- Place the fried papad pieces on a kitchen paper towel so that excess oil is absorbed. You can also turn the fried papad pieces once oil is absorbed from one side. If you plan to serve the Masala Papad later, store the fried papad pieces in an airtight container. They will remain crisp.
Make Masala Papad
- Spoon the masala topping on the fried papad pieces.
- Sprinkle chopped coriander leaves.
- Serve Masala Papad immediately or else they turn soggy.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Khaman Dhokla Recipe (Spongy Khaman) Sandwich Recipe | Bombay Veg Sandwich Recipe Besan Chilla Recipe (Besan ka Cheela) Bread Pizza – 2 Ways (On a Skillet or Tawa & In an Oven) This Masala Papad recipe post from the archives first published in November 2014 has been republished and updated on November 2022.
title: “Masala Papad Recipe " ShowToc: true date: “2024-09-16” author: “Matthew Tabor”
What is Papad
Papad is a popular side dish, not just in Indian cuisine but also the cuisines of Bangladesh, Nepal, Pakistan, Sri Lanka and the Caribbean. Typically, it is a dough made of urad dal (black gram) flour, which may or may not be spiced, and rolled into thin discs. These discs can further be roasted or fried and served with main course dishes, topped with spiced mixtures, chutneys, etc. like this Masala Papad or even added to curries. A papad ki sabzi is one such well-known papad gravy in the food culture of Rajasthan in North India. Just like other recipes with regional variations in India, a papad also has many varieties throughout the length and breadth of our country. So, it can also be made with other flours of other dals/lentils, rice, millets, chickpeas, potato, sago, jackfruit etc. There are even non-vegetarian versions like the ones that have shrimps/prawns, which are similar to the Southeast Asian prawn crackers. For the same reason, papad also is referred to by many other local names that vary from region to region in India. Besides ‘papad’ in Hindi, Punjabi, Gujarati and Marathi, some other regional names include ‘pappadam’ (Malayalam), ‘appalam’ (Tamil), ‘pampada’ (Odia), ‘appadam’ (Telugu) and ‘happala’ (Kannada). One of the iconic Indian brands that is associated with the mass-scale manufacturing of papad is the Lijjat Papad Company based out of Mumbai, Maharashtra in western India. One of the most striking facts about this brand is the fact that it is completely a women-led organization, till today.
About Masala Papad
Masala Papad happens to be one of our most favorite starters that we have to order, whenever we are dining at an Indian restaurant. Till the main course arrives on the table, we happily enjoy nibbling onto crisp papad topped with a spicy mixture. So, it was quite obvious that I had to have a recipe of it too. This is not a recipe as such, but just a method on how to assemble a Masala Papad in the most basic, yet delish way. You can very well have your own spice and herb variations. Plus, increase or decrease the proportions of the masala topping ingredients like onions, tomatoes or the spices. Traditionally to make Masala Papad, urad dal papads are used. Preferably the ones spiced with black pepper or kali mirch. Going by the same, I use the kali mirch urad dal papads by Lijjat to make Masala Papad at home. You can either fry or roast the papads. The roasting can be done on open fire, a grill or even microwave oven. However, we at home, prefer the fried ones over the roasted ones. Along with the Masala Papad, you can also try these recipes of Onion Salad and Masala Raita that are also common accompaniments in Indian cuisine. Make sure to serve Masala Papad immediately as soon as you assemble them. They go very well as a starter snack with any Indian main course menu.
How to make Masala Papad
Make Masala Topping
- Take all the ingredients for the masala topping in a bowl:
1 medium finely chopped onion1 medium finely chopped tomato½ teaspoon red chili powder1 teaspoon roasted cumin powder1 teaspoon chaat masala powder salt as required
Add less salt as chaat masala already has black salt in it. 2. Add 1 teaspoon lemon juice. 3. Mix well. Check the taste and add more salt, any of the ground spice powders or lemon juice, if required. Make this masala topping just before you fry the papad.
Fry Papad
- Take 2 to 3 papads. You can take large or medium papad.
- Since this papad was large, I broke it into 4 pieces. You can keep the papad intact, if you prefer.
- Heat oil for shallow frying in a pan and slide the papad pieces into the hot oil. Make sure the oil is hot enough or else the papad will absorb too much oil.
- Fry on medium to medium-high heat for some seconds or till the papad is crisp. No need to brown it.
- With a slotted spoon or tongs, remove the papad and drain the oil.
- Place the fried papad pieces on a kitchen paper towel so that excess oil is absorbed. You can also turn the fried papad pieces once oil is absorbed from one side. If you plan to serve the Masala Papad later, store the fried papad pieces in an airtight container. They will remain crisp.
Make Masala Papad
- Spoon the masala topping on the fried papad pieces.
- Sprinkle chopped coriander leaves.
- Serve Masala Papad immediately or else they turn soggy.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Khaman Dhokla Recipe (Spongy Khaman) Sandwich Recipe | Bombay Veg Sandwich Recipe Besan Chilla Recipe (Besan ka Cheela) Bread Pizza – 2 Ways (On a Skillet or Tawa & In an Oven) This Masala Papad recipe post from the archives first published in November 2014 has been republished and updated on November 2022.
