Masala Papad Recipe
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4.8
18 reviews
Excellent
Masala Papad Recipe
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Masala Papad is a starter snack of crispy fried papad topped with a tangy, spiced masala filling of onions, tomatoes, herbs and spices.
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Ingredients
- 2 to 3 urad dal papad (large-sized) or 4 to 6 medium-sized urad dal papads
- ½ cup finely chopped onions or 1 medium-sized
- ½ cup finely chopped tomatoes or 1 medium-sized
- 2 tablespoons chopped coriander leaves (cilantro)
- 1 teaspoon lime juice or lemon juice or add as requried
- ½ teaspoon red chilli powder or 1 or 2 green chilies, finely chopped
- 1 teaspoon roasted cumin powder - optional
- 1 teaspoon chaat masala or add as required
- salt as required
- oil as needed for shallow frying papad
Instructions
- Take all the ingredients for the masala toppings in a bowl - finely chopped onions, tomatoes, red chili powder, roasted cumin powder, chaat masala powder and salt.
- Add lime juice or lemon juice and mix well. Check the taste and add more salt or any of the ground spices or lime juice if required. Make this masala filling just before you fry the papad.
- Take the papad. You can take large papad or medium-sized papad.
- Heat oil for shallow frying in a pan and slid the papad into the hot oil.
- Fry on medium to medium-high heat for some seconds till the papad is crispy. No need to brown them.
- With a slotted spoon or with a tong remove the papad and drain the oil. Fry the remaining papad in batches.
- Place the fried papad on a paper kitchen towel so that excess oil is absorbed. You can also turn the fried papad once oil is absorbed from one side. If you plan to serve the masala papad later, then store the fried papad in an airtight container. They will remain crisp.
- Spoon the masala filling on the fried papad.
- Sprinkle some chopped coriander leaves.
- Serve Masala Papad immediately or else they turn soggy.
Notes
- For a light, low fat snacking option, roast the papad instead of frying them.
- Adjust the seasonings and spices in the masala filling according to your taste preferences.
- Scale the recipe easily if making masala papad for pot lucks or small parties.
- Make ahead by frying the papad a few hours earlier and storing them in an air-tight container. Before serving, make the masala stuffing and top the papads with it.
Nutrition Information
Show Details
Calories
164kcal
(8%)
Carbohydrates
21g
(7%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
4g
Sodium
399mg
(17%)
Potassium
120mg
(3%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
335IU
(7%)
Vitamin B1 (Thiamine)
0.03mg
Vitamin B2 (Riboflavin)
0.02mg
Vitamin B3 (Niacin)
0.3mg
Vitamin B6
0.1mg
Vitamin C
7mg
(8%)
Vitamin E
2mg
Vitamin K
4µg
Calcium
37mg
(4%)
Vitamin B9 (Folate)
9µg
Iron
3mg
(17%)
Magnesium
9mg
Phosphorus
18mg
Zinc
0.1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 399mg | 17% |
| Potassium | 120mg | 3% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 335IU | 7% |
| Vitamin B1 (Thiamine) | 0.03mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 7mg | 8% |
| Vitamin E | 2mg | |
| Vitamin K | 4µg | |
| Calcium | 37mg | 4% |
| Vitamin B9 (Folate) | 9µg | |
| Iron | 3mg | 17% |
| Magnesium | 9mg | 2% |
| Phosphorus | 18mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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