Spicy Onion-Tomato Papadum Recipe – Chili Masala & Mint Raita

Last Updated on 4 months by Neha Deshmukh

Spicy Onion-Tomato Papadum Recipe – Chili Masala & Mint Raita

Hey everyone! If you’re anything like me, you love a good crunchy snack with a flavorful dip. And let me tell you, this Spicy Onion-Tomato Papadum recipe is exactly that – seriously addictive! I first made this for a get-together with friends, and it disappeared within minutes. It’s the perfect balance of crispy, spicy, tangy, and cool, all in one bite. You’ll be making this again and again, I promise!

Why You’ll Love This Recipe

This isn’t just any papadum snack. We’re taking simple papadums and elevating them with a vibrant onion-tomato chutney bursting with chili masala and a refreshing mint raita. It’s quick to put together – perfect for when you have unexpected guests or just a serious craving. Plus, it’s a fantastic way to experience a little bit of Indian flavor without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 6 papadum pieces
• ½ inch oil (for frying – about 125ml)
• ½ medium white onion
• 1.5 tbsp ketchup
• 1.5 tbsp chili masala sauce
• 1 tsp cumin seed
• ¼ tsp salt (plus extra for raita)
• ⅛ tsp amchoor powder
• ¼ cup plain yoghurt (about 60ml)
• 2 tsp mint sauce
• 1.5 tsp fresh mint, finely chopped
• 1.5 tsp cilantro, finely chopped
• ¼ tsp salt (for raita)

Ingredient Notes

Let’s talk ingredients for a sec! This recipe really shines because of a few key things. The chili masala sauce is where a lot of the flavor comes from – feel free to use your favorite brand.

Amchoor powder, made from dried mango, adds a lovely tanginess that really balances the spice. If you can’t find it, don’t worry, I’ve got a substitution tip in the FAQs!

And finally, don’t skimp on the fresh mint and cilantro for the raita. They make all the difference in keeping it light and refreshing. Seriously, fresh herbs are always worth it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the onions. Thinly slice your white onion into half-moon rings. Rinse them under cold water and then soak them in cold water for about 10 minutes. This takes away some of the harshness – trust me, it works!
2. While the onions are soaking, let’s make the chutney. In a bowl, combine the ketchup, chili masala sauce, cumin seeds, salt, and amchoor powder. Give it a good mix until everything is well combined.
3. Drain the onions and pat them dry with a paper towel. Then, gently fold them into the tomato mixture. If you have time, pop the chutney in the fridge for an hour to let the flavors meld – it’s even better that way!
4. Now for the raita! In a separate bowl, mix together the yoghurt, mint sauce, fresh mint, cilantro, and a pinch of salt. If it’s too thick, add a splash of milk to thin it out to your liking.
5. Time to fry the papadums! Heat about ½ inch of oil in a pan over medium-high heat. Fry each papadum one at a time for just 2-3 seconds per side, until they puff up and turn golden brown.
6. Drain the fried papadums on paper towels to remove any excess oil. Serve immediately with the chutney and raita. Enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the papadums. Frying them one at a time ensures they get nice and crispy.
• Keep a close eye on the papadums while frying – they can burn quickly!
• For a more intense flavor, lightly toast the cumin seeds in a dry pan before adding them to the chutney.

Variations

This recipe is super versatile! Here are a few ideas to spice things up (pun intended!):

• Spice Level: Adjust the amount of chili masala sauce to control the heat. Use less for mild, more for hot! My family loves it medium-spicy.
• Festival Adaptations: These papadums are amazing for Diwali snacks or as a quick appetizer for a Holi party.
• Gluten-Free Adaptation: Most papadums are naturally gluten-free, but always double-check the packaging to be sure!

Serving Suggestions

These papadums are perfect as a standalone snack, but they also make a great accompaniment to any Indian meal. Serve them as an appetizer before dinner, or alongside your favorite curry. They’re also fantastic with a cup of chai!

Storage Instructions

Fried papadums are best enjoyed immediately. They tend to lose their crispness over time. However, if you have leftovers, store them in an airtight container at room temperature. You can try to re-crisp them by briefly warming them in a dry pan or oven, but they won’t be quite the same. The chutney and raita can be stored separately in the refrigerator for up to 2 days.

FAQs

1. What type of papadum works best for frying?

Plain papadums are the most common and work perfectly for this recipe. You can find them at most Indian grocery stores.

2. Can I make the onion-tomato chutney ahead of time? How long will it keep?

Yes, you can! The chutney can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors actually develop more over time.

3. What is amchoor powder and can I substitute it?

Amchoor powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, you can substitute with a squeeze of lemon juice or a pinch of citric acid.

4. How do I adjust the spice level of the chutney?

Simply adjust the amount of chili masala sauce! Start with a smaller amount and add more to taste.

5. Can I use Greek yogurt instead of plain yogurt for the raita?

You can, but Greek yogurt is thicker, so you’ll definitely need to add more milk to thin it out to the desired consistency.

6. What is the best way to store fried papadums to maintain their crispness?

Honestly, they’re best eaten right away! But if you must store them, an airtight container is your best bet, though they will soften over time.