Masala Papad is a delicious snack which can be made in no time and is liked by everyone. Masala Papad and he has kind of gained a mastery over making it within minutes. Masala papad is good to eat only within a few minutes it is served otherwise it tends to absorb moisture from topping and quickly become soggy.
A crispy and amazingly low calorie roasted papad topped with chopped tomato, onion, coriander and with a touch of tongue tickling hot and spicy mix of chaat masala. Masala Papad is an instant and easy to prepare appetizer that can also be enjoyed as an evening munch or side for drinks.
This masala papad recipe uses roasted papad to keep calorie counts low but you can also use deeply fried papadum to get Punjabi restaurant like a taste. We bet you will need more of them because of its taste so make them in quantity.
RECIPE VIDEO :
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Serving suggestion: Serve as a starter before your meal. It can be served as an appetizer or snack as well.
⇒Do give this recipe a try and share your comments below with me.
Masala Papad Recipe On Tawa
Ingredients
- 2 urad dal papad
- 1/4 cup onion finely chopped
- 1/4 cup tomato finely chopped
- 2 green chili chopped
- 2 tbsp coriander leaves
- 1/2 tbsp chat masala
- Black salt to taste
- 1 tbsp lemon juice
- 1 tsp oil
Instructions
- Collect all the required ingredients.
- Take a bowl, add chopped onion, tomato, green chilies, coriander leaves.
- Then add chat masala and black salt.
- Now add lemon juice.
- Mix well and check the taste and add more salt or any of the spice powders or lime juice if required. Keep aside.
- Now let’s roast the papad. Take the papads. You can take large papads or medium ones. Heat the pan or tawa on medium heat. Drizzle a teaspoon of oil and spread around.
- Once the oil is hot put the papad.
- Roast the papad by pressing it with the spatula.
- After a few seconds, flip it and continue cooking by pressing.
- Keep flipping and roasting the papad, till it gets golden brown and crispy. You will not see any raw papad. Roasted another papad same way.
- Put the roast papad on the serving plate.
- Spoon the prepared masala filling mixture evenly on the roasted papad.
- Sprinkle nylon or fine sev on top of the papad.
- Masala Papad is ready for serving. Serve it immediately for crispy and crunchy taste. It will turn soggy within few minutes because of moisture of tomato and onion, so sprinkle all the ingredients only at the time of serving.
Notes
- You can skip adding sev if you do not have it or you do not like it.
- If you don’t want spicy then you can skip the green chili.
- Here I have used Lijjat urad dal papad with black pepper. You can use any flavored papad like jeera, garlic, plain, double Mari (double black pepper).
- If your tomatoes are too juicy. Then discard the seeds and then chop. So the topping will not get too watery.
- We have used roasted papad to make this appetizer a low calorie. However, you can deep fry them to get the Punjabi restaurant-style flavor.
- You can prepare the masala papad in advance and add the toppings just before serving.
- You can also dry roast the papad directly on flame using tongs.
- For variation, add grated carrot, finely chopped green raw mango.
- Feel free to adjust the number of ingredients to get your desired taste.
- Assemble masala papad only at the time of serving to prevent it from turning soggy before serving.
how to make masala Papad on tawa (step by step directions with pictures) :
1. Collect all the required ingredients.
2. Take a bowl, add chopped onion, tomato, green chilies, coriander leaves.
3. Then add chat masala and black salt.
4. Now add lemon juice.
5. Mix well and check the taste and add more salt or any of the spice powders or lime juice if required. Keep aside.
6. Now let’s roast the papad. Take the papads. You can take large papads or medium ones. Heat the pan or tawa on medium heat. Drizzle a teaspoon of oil and spread around.
7. Once the oil is hot put the papad.
8. Roast the papad by pressing it with the spatula.
9. After a few seconds, flip it and continue cooking by pressing.
10. Keep flipping and roasting the papad, till it gets golden brown and crispy. You will not see any raw papad. Roasted another papad same way.
11. Put the roast papad on the serving plate.
12. Spoon the prepared masala filling mixture evenly on the roasted papad.
13. Sprinkle nylon or fine sev on top of the papad.
14. Masala Papad is ready for serving. Serve it immediately for crispy and crunchy taste. It will turn soggy within few minutes because of moisture of tomato and onion, so sprinkle all the ingredients only at the time of serving.
finally, do check my recipes collection like chaat recipes collection, further do not forget to visit my other recipes like,
- Candied watermelon fruit cubes recipe
- Lauki ki mithai|Bottle gourds ring recipe
- Halwai style rasmalai at home recipe
- Eggless Chocolate cake in appam pan recipe
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2 replies on “Masala Papad Recipe On Tawa”
Very nice recipe
Masala Papad is a dish we often order when we go to restaurants for a veg meal. Yet, we could never imagine preparing the dish at our own house. It is so nice Achala that you have shared this recipe here. I am surely going to try this recipe.