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.
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.
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.
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.