Masala Papad Recipe: Crispy Indian Starter Made with Urad or Moong Papad

Masala Papad: The Crispy Indian Starter Everyone Loves

Masala Papad is the perfect blend of crunch, spice, and freshness — a quick Indian appetiser made by topping crispy papad with onions, tomatoes, chillies, and chaat masala. Served at restaurants or enjoyed at home with chai, it’s one of those snacks that everyone reaches for first.

Traditionally made with Urad Dal Papad for its crisp, airy texture, Masala Papad can also be prepared with Moong Papad for a lighter and more delicate bite. Whichever you choose, it’s guaranteed to be the star of any meal.

Masala Papad topped with onion, tomato, and chaat masala

Ingredients:

2 large Urad Dal Papads (or Moong Papad)
1 small onion, finely chopped
1 small tomato, finely chopped
1 green chilli, finely chopped (optional)
1 tablespoon chopped coriander leaves
½ teaspoon chaat masala
¼ teaspoon red chilli powder
Few drops of lemon juice
Salt to taste
1 teaspoon oil or ghee (for roasting, optional)

Instructions:

Step 1 – Roast or Fry the Papad: Lightly roast the Urad Papad or Rambandhu Urad Papad on an open flame until crisp, or fry it for a bubbly, golden texture. For a lighter version, microwave or air-fry until crisp.
Step 2 – Prepare the Topping: In a bowl, mix onions, tomatoes, green chilli, coriander, chaat masala, red chilli powder, lemon juice, and salt. Toss well to combine.
Step 3 – Assemble the Masala Papad: Place the roasted papad on a flat plate. Quickly spread the topping evenly before the papad softens.
Step 4 – Serve Immediately: Garnish with extra coriander or sev. Serve instantly to enjoy that perfect balance of crunch and spice.

Masala Papad is more than just a snack — it’s a crunchy burst of flavour that turns any meal into a mini celebration. Whether you use Rambandhu Urad Papad for tradition, Lijjat Urad Papad, or Rambandhu Moong Papad for a lighter bite, it’s quick, colourful, and always a hit. Try making it tonight and elevate your snack game!

October 8, 2025 | View: 91