Masala Papad | How to make Masala Papad
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About Masala Papad Recipe
We have starters on the menu for all occasions and relish them more than the main course.Sometimes we want to make a meal out of only starters and appetisers and eat so much of them that we do not pick much of the main course items.In summers the population of the health conscious among us want something light,which does not heat up the body and which add benefits of veggies and fruits into the course. The following recipe is one which is extremely popular in Maharashtra and which can be made anytime of the day.We get Papads of all varieties in the markets today and this recipe needs a packet of papads along with basic veggies in the refrigerator.
Masala Papad is a popular aromatic and delicious dish. You can try making this amazing Masala Papad in your kitchen. This recipe requires 15 minutes for preparation and 5 minutes to cook. The Masala Papad by Amrita Iyer has detailed steps with pictures so you can easily learn how to cook Masala Papad at home without any difficulty. Masala Papad is enjoyed by everyone and can be served on special occasions. The flavours of the Masala Papad would satiate your taste buds. You must try making Masala Papad this weekend. Share your Masala Papad cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Amrita Iyer for inputs. In case you have any queries for Masala Papad you can comment on the recipe page to connect with the Amrita Iyer. You can also rate the Masala Papad and give feedback.
Ingredients to make Masala Papad
- 3 plain big size Papads
- 1 big/ 2 medium sized onions, chopped very finely
- 1 big/ 2 medium firm tomatoes, chopped very finely
- 2 green chillies (optional), chopped very finely
- 2 tbsp chopped coriander Leaves, chopped very finely
- 1 tsp salt or as per taste
- 1 tbsp lemon juice
- 3 tsp chaat masala (1 tsp per Papad)
- Oil for frying the Papad
How to make Masala Papad
My Tip:This has to be eaten as soon as it is made, as the veggies soften the crisp papad in a short while.So when you bite into it, the mouth should revel with the crispiness of the papad, the sharpness of the onion, the sweetness of tomatoes, sour lemon juice and tangy Chaat Masala and its a WOOOW experience altogether! Use the big size Papads you get in the market. I use plain Urad or Moong though you can use mixed masala or Punjabi Masala as well.Bikaneri Papads can also be used!