Masala papad is the crunchy starter served in almost every Indian restaurant: a roasted papad heaped with onion, tomato and chaat masala. With a pack of papads in the cupboard it takes 5 minutes, and you can roast them over a gas flame, in the microwave or in an air fryer.

Masala Papad

Crisp roasted papads topped with onion, tomato, green chilli, coriander and chaat masala. Roast on a flame, in the microwave or in an air fryer.

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Prep Time 10

Cook Time 2

Total Time 12

Servings: 4 papads

Course: Snack

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

4 plain or black pepper papads store-bought, about 15 cm (6 inch) across
1 small red onion finely chopped
1 small tomato seeds removed, finely chopped
1 green chilli finely chopped; optional
2 tbsp coriander (cilantro) leaves chopped
1 tsp lemon juice
0.5 tsp chaat masala plus extra to sprinkle
0.25 tsp red chilli powder
1 pinch salt
2 tbsp sev optional, for crunch

Equipment

1 Tongs

Method

Mix the onion, tomato, green chilli, coriander, lemon juice, chaat masala, chilli powder and salt in a bowl. Keep it aside, but do not top the papads until you are ready to serve.
Gas flame: hold a papad with tongs over a medium flame and keep turning and moving it for 20 to 30 seconds, until it blisters all over and turns pale gold. Do not let it char.
Microwave: place one papad on a plate and cook on high for 40 to 60 seconds, until it puffs and turns crisp all over.
Air fryer: cook one or two papads at 180°C (350°F) for 2 to 3 minutes, until crisp. Lay a rack on top if they fly around.
Spoon the topping over the roasted papads, sprinkle with sev and a pinch of chaat masala, and serve straight away.

Notes

Serve straight away: the topping softens the papad within a few minutes, so assemble just before eating.

Where to buy papads: Indian grocery stores and many supermarkets sell them in packs, usually made from urad dal. Unroasted papads keep for months in an airtight tin.

Roasted papad: skip the topping and serve plain roasted papads with dal and rice, or with green chutney as a dip.

Gluten: many papads are naturally gluten-free, but some contain wheat or asafoetida blended with wheat flour, so check the pack.

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