Mango Vegetable Papad Recipe – Crunchy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Mango Vegetable Papad Recipe – Crunchy Indian Street Food Snack

Introduction

Oh, papad! Just the sound of it cracking makes my mouth water, doesn’t it? This Mango Vegetable Papad is a family favorite – it’s the perfect balance of crunchy, sweet, spicy, and tangy. I first made this for a summer get-together, and it was gone in minutes! It’s seriously addictive, and so easy to whip up. Get ready to experience a burst of Indian street food flavors right in your kitchen.

Why You’ll Love This Recipe

This isn’t just a snack; it’s an experience. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, with the sweetness of mangoes playing off the spice of chili powder and the tang of lemon. Plus, it’s a fantastic way to get some extra veggies in, disguised as a delicious treat. It’s perfect for parties, picnics, or just a cozy night in.

Ingredients

Here’s what you’ll need to make this magic happen:

• 6 papad
• 1 onion, finely chopped
• ¼ cup tomato, finely chopped (about 60ml)
• ¼ cup cucumber, finely chopped (about 60ml)
• ¼ cup raw mango, finely chopped (about 60ml)
• ½ cup ripe mango, finely chopped (about 120ml)
• ¼ cup colored capsicum, finely chopped (about 60ml)
• ¼ cup grated carrot (about 60ml)
• 3 tbsp grated beetroot
• ¼ cup sweet corn (about 60ml)
• 1 tbsp pumpkin seeds and sunflower seeds
• 1 tsp chaat masala
• ½ tsp red chili powder
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 2 tbsp coriander leaves, chopped
• 1 tsp lemon juice
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A good quality papad is key – you want one that puffs up nicely and gets really crispy. I prefer the plain, roasted papad for this, but feel free to experiment!

When it comes to mangoes, using a mix of raw and ripe is what gives this dish its unique flavor. The raw mango adds a lovely tartness, while the ripe mango brings sweetness. Alphonso or Kesar mangoes are amazing if you can find them, but any sweet, fragrant mango will work beautifully.

And don’t underestimate the power of chaat masala! It’s a blend of spices that adds a wonderful tangy, savory, and slightly fruity flavor. It’s a staple in Indian kitchens for a reason.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the finely chopped onions, tomatoes, raw mango, cucumber, cooked sweet corn, grated carrot, beetroot, and capsicum. This is the base of our flavorful topping.
2. Now, add the chopped ripe mango, fresh coriander leaves, chaat masala, red chili powder, salt, and green chilies to the bowl.
3. Sprinkle in the pumpkin seeds and sunflower seeds for a delightful crunch. Then, squeeze in the lemon juice.
4. Give everything a really good toss – you want all those flavors to get acquainted!
5. Time for the papad! You can prepare it in a few ways: microwave it for about 30-45 seconds, deep-fry it until crisp, or fire-roast it over a gas flame. I usually microwave mine for a quick and easy option.
6. Place the crispy papad on a plate and generously top it with the mango-vegetable mixture. Don’t be shy!
7. Serve immediately. The contrast between the crunchy papad and the fresh, flavorful topping is best enjoyed right away.

Expert Tips

• Don’t overcrowd the bowl when mixing the vegetables. This ensures everything gets evenly coated with the spices.
• If you’re fire-roasting the papad, keep a close eye on it – it can burn quickly!
• For extra flavor, you can add a sprinkle of roasted cumin powder to the vegetable mixture.

Variations

• Spice Level: Want it milder? Reduce or omit the green chilies and red chili powder. For a real kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a dash of ghost pepper powder – she’s fearless!
• Festival Adaptations: This makes a fantastic snack for Diwali or Holi parties. You can even arrange the topped papads in a decorative pattern on a platter.
• Gluten-Free Adaptation: Most papads are naturally gluten-free, but always double-check the packaging to be sure.

Serving Suggestions

This Mango Vegetable Papad is perfect on its own as a snack. But it also pairs beautifully with a cup of chai or a refreshing glass of lassi. It’s a great appetizer to serve before a larger Indian meal.

Storage Instructions

Honestly, this is best enjoyed immediately. The papad will lose its crispness over time. However, you can prepare the vegetable mixture ahead of time and store it in an airtight container in the refrigerator for up to a day. Just add the lemon juice right before serving to prevent it from becoming soggy.

FAQs

• Is this recipe best served immediately? Absolutely! The papad gets soft quickly, so enjoy it while it’s still crispy.
• Can I use different types of papad? Yes, you can! But plain papad works best as it doesn’t compete with the flavors of the topping.
• What can I substitute for raw mango? If you can’t find raw mango, you can use a tart green apple, finely chopped.
• Can I prepare the vegetable mixture ahead of time? Yes, you can! Store it in the fridge, but add the lemon juice just before serving.
• How do I achieve the perfect papad crispness? Make sure you don’t overheat it. Microwaving for 30-45 seconds usually does the trick, but keep an eye on it. If frying, fry until golden brown and crisp.