How many times you have got papad / poppadam as condiment in a restaurant? A few times, I think the answer would be if you have visited an authentic Indian restaurant. But have you tried masala papad? Masala papad or poppadom is crispy papad fried in oil, topped with onion, tomatoes, coriander leaves, chillies and spices primarily.
Masala Papad Recipe | Your Food Fantasy
This masala papad is a popular starter in many north indian restaurants and popular with kids too. Over here I am not just sharing a recipe, but a technique to prepare masala papad with variation of masala / herbs, along with toppings that you choose to add.
Masala Papad – Poppadom | Your Food Fantasy
This is one favourite snack for the people who drink as it acts as spicy nibble too 😀
In this version of mine I have given a quick fry of papad in hot oil, but you can also try other variants like making papad on tava, where you will simply need to add little oil and shallow fry papad, or as well you can try super healthy dry roast version of papad, which you can do on open fire or in microwave.
Masala Papad- Poppadam Recipe | Your Food Fantasy
Apart from Northern India, you will also find this papad being super hit and popular in Mumbai.
Let me detail out the step by step method of making masala papad or poppadom.
Masala Papad | Poppadam Recipe
- 8 Papad / Poppadom
- 1 Onion Large Size – Finely Chopped
- 2 Tomatoes Medium Size – Finely Chopped
- 3 Green chillies Finely Chopped
- 1 Lemon
- 2 Tablespoon Fresh Coriander Leaves Finely Chopped
- 1/4 Teaspoon Black Salt
- 1/4 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Salt As per taste
- 1/2 Teaspoon Roasted cumin powder
- 1/2 Teaspoon Chaat Masala
- A Pinch Black pepper powder
- Oil For Frying
- Heat the oil in a Kadhai / Pan and deep fry the poppadums.
- Now in a bowl, add all the ingredients listed above and squeeze the juice of lemon to it.
- Mix well and spread this mixture on all the poppadum evenly. Serve immediately and enjoy…
- You can top up the masala papad with nylon sev too.
- I have deep fried the poppadum in my recipe, but you can dry roast them in microwave too.
- You can adjust the spice level and quantity of mixture on poppadum according to your taste.
- Remember to fry and add toppings just before serving, else papad will get soggy.