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Two roasted masala papads topped with onion, tomato, coriander and chaat masala

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 minutes
Cook Time 2 minutes
Total Time 12 minutes
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
 

  1. 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.
  2. 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.
  3. Microwave: place one papad on a plate and cook on high for 40 to 60 seconds, until it puffs and turns crisp all over.
  4. 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.
  5. 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.