Indian cooking
Indian cooking / Dishes / Masala Papad
Masala Papad ()

Masala Papad

Vegetarian

Masala papad is a crisp fried papad topped with a fresh onion, chilli and coriander mixture, then dusted with chaat masala and served with coriander chutney. It tastes crunchy, sharp and tangy.

Chaat masala topping

0.3 gSprinkled over the hot papads (step 8)
01
Chaat masalaper papad
~0.3 gpinch
spice blend
Keep it ready in a small bowl; no further preparation.

Everything else

01
Vegetable oil · Telfor deep-frying
to taste
oil/fat
02
Lentil crisp · Papad
150 g10 papads
other
03
Red onion · Pyazfinely chopped
300 g2 onions
vegetable
04
Green chilli · Hari Mirchfinely chopped
18 g3 chillies
vegetable
05
Coriander leaves · Dhaniafinely chopped
~200 g2 bunchs
herb
06
Green chutney · Hari Chutneyto serveMake it: Coriander Chutney →
to taste
other

Method

  1. Heat vegetable oil (to taste) in a heavy-based saucepan to 180°C (350°F), about 1 cm deep.
  2. Test the oil: a cube of bread should sizzle, or use a thermometer.
  3. Shallow-fry 150 g papad, one at a time, for a few minutes until crisp and light brown.
  4. Drain the fried papads on kitchen paper.
  5. Alternatively, hold each papad over a naked flame with tongs, turning every few seconds until puffed and lightly charred, or grill them, watching closely.
  6. Mix 300 g finely chopped red onion, 18 g finely chopped green chilli and 200 g finely chopped coriander leaves in a bowl.
  7. Scatter the onion mixture over the hot papads.
  8. Dust each hot papad with 0.3 g chaat masala from the chaat masala topping.
  9. Serve the papads with coriander chutney (to taste).

Don't have something?

Vegetable oil
  • Peanut oil

    Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

  • Ghee

    Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

  • Mustard oil

    Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Papad
  • Crisp chickpea-flour noodles

    Use the same weight, lightly crushed. It is crisp and salty, good as a garnish; it is finer and more brittle than papad and saltier, so reduce added salt.

  • Puffed rice

    Use the same weight, dry-toasted until crisp. It gives crunch but is lighter and less salty; add just before serving so it does not go soggy.

  • Chapati

    Use the same weight, toasted dry until brittle and crushed. It is a crisp stand-in but lacks papad's lentil flavour and salinity.

Red onion
  • Onion

    Use the same weight; cook a little longer. Milder and less sweet when raw.

  • Shallot

    Use the same weight; sweeter and softer, so reduce cooking time slightly.

  • Spring onion

    Use only the white parts, weight for weight, for raw or quick-cooked dishes; green parts are too grassy for long cooking.

Green chilli
  • Chilli powder

    Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

  • Dried red chilli

    Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Coriander leaves
  • Coriander (cilantro) or basil

    Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

  • Basil leaves

    Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

  • Coriander paste

    Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.

Chaat masala
  • Tandoori snack spice mix

    Use the same weight; taste first as it can be smokier and saltier. Add lime or amchoor if the dish needs more tang.

  • Dried mango powder

    Use about half the weight, mixed with black salt and a pinch of ground cumin. It gives tang and saltiness but lacks the minty, asafoetida notes.

  • Black salt

    Use about half the weight and add lime juice to taste. It gives the salty, sulphurous edge but not the full tangy blend.

Green chutney

Similar dishes

Kalmi Bare
Chana Dal Fritters
Kalmi Bare is a fluffy, spiced lentil fritter with a crunchy crust and a punchy savoury taste, while this dish is crisp and sharp from raw onion with tangy chaat masala.
  • Same: Kalmi Bare shares green chilli, coriander, chaat masala, green chutney and vegetable oil with this dish, and both are savoury fried snacks.
  • Different: Kalmi Bare is made from chana dal and urad dal ground into a batter and twice-fried, with coriander seeds, black peppercorn and garam masala; this dish is a papad topped with raw red onion, green chilli and coriander, not a lentil fritter.
Tali Mangori
Fried Moong Dal Dumplings
Tali Mangori tastes savoury, warming and tangy from ginger-tomato gravy with soft dumplings, while this dish tastes crunchy, sharp and tangy from fresh onion, chilli and chaat masala.
  • Same: Tali Mangori and this dish are both savoury Indian snacks that use coriander leaf as a garnish or component.
  • Different: Tali Mangori is made from moong dal deep-fried in mustard oil and simmered in a ginger-tomato sauce, while this dish is crisp papad topped with raw red onion, green chilli, coriander leaves, chaat masala and coriander chutney.
Payatham Pezhukku
Moong Bean Dal
Payatham Pezhukku tastes soft, earthy and lightly spiced with coconut and curry leaf notes, whereas this dish tastes crunchy, sharp and tangy.
  • Same: Payatham Pezhukku shares with this dish the use of chilli for heat and a simple Indian seasoning approach.
  • Different: Payatham Pezhukku uses whole mung beans, dried red chilli, coconut oil, curry leaves and salt and is cooked as a soft dal, while this dish uses papad, red onion, green chilli, coriander leaves, chaat masala and coriander chutney and is assembled as a crisp fried topping.
Masoor Dal
Split Red Dal
Masoor Dal tastes mild, savoury and gently spiced, while this dish tastes crunchy, sharp and tangy.
  • Same: Masoor Dal shares green chilli and coriander leaf with this dish, and both can use vegetable oil.
  • Different: Masoor Dal is a cooked red lentil dish with turmeric and an ajwain and dried red chilli tadka, while this dish is crisp papad topped with raw onion, chilli and coriander and dusted with chaat masala; Masoor Dal lacks papad, onion, chaat masala and coriander chutney.