Masala Papad | Easy Indian Appetizer
This quick and easy restaurant style Masala Papad appetizer takes just about 10 minutes to make and is an absolute delight with kids and adult.
Servings: 4 servings
Calories: 150kcal
Ingredients
- 4 Papad store bought
- ½ cup Onion finely chopped
- ½ cup tomato finely chopped
- ½ cup bell pepper finely chopped
- ½ cup carrot grated
- 2 tablespoon cilantro finely chopped
- to deep fry Oil
- to taste Salt
- 1 teaspoon red chili powder
- ½ teaspoon chat masala
- 2 teaspoon lemon juice
Instructions
- Deep Fry the papad and keep them ready. I broke mine into pieces before deep frying as they were huge. Remember the papad wil become almost twice it size when we fry them. So either break it into halves or quarters or use a large pan to hold adequate oil to use the whole one.
- In a bowl, add all the chopped vegetables.
- Add the seasonings (red chili powder, salt and chat masala) and lemon juice. Mix well.
- Just before you are ready to serve, top the fried papad with the vegetable mixture and serve immediately.
Serving suggestion
- Masala papad can be served with the green mint chutney or the dates and tamarind chutney or both. Our boys like it as is without any kind of chutney. I like to add a little green chutney on top for added spice.
Notes
Expert Tips and FAQ's
- The papad can be deep fried or pan fried or even microwaved to use for the masala papad recipe. I have deep fried mine.
- Make sure to quarter the papad pieces before frying as it doubles in size.
- Add or take away any additional vegetables like the carrot and bell pepper.
- Instead of red chili powder, you could use finely chopped green chilies or jalapenos.
- Serve immediately after topping the papad as it becomes soggy very quickly.
- The papad can be fried ahead and kept covered.
Nutrition
Calories: 150kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3625IU | Vitamin C: 30mg | Calcium: 10mg | Iron: 1mg