Masala Papad Recipe – Crispy Indian Street Food with Toppings

Last Updated on 2 months by Neha Deshmukh

Masala Papad Recipe – Crispy Indian Street Food with Toppings

Okay, let’s be real. Is there anything more satisfying than a perfectly crispy masala papad bursting with flavour? This isn’t just a snack; it’s a whole mood! I remember the first time I had masala papad from a street vendor in Mumbai – the explosion of textures and tastes was incredible. I’ve been trying to recreate that magic at home ever since, and I’m so excited to share my version with you. It’s super easy, totally customizable, and guaranteed to disappear in minutes.

Why You’ll Love This Recipe

This masala papad recipe is a winner for so many reasons. It’s quick – ready in under 10 minutes! It’s incredibly versatile; you can tweak the toppings to suit your taste. Plus, it’s the perfect snack for any occasion, from a casual movie night to a festive celebration. Honestly, who can resist a crunchy, spicy, tangy papad?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 4 papad
• Oil, for frying
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped tomato
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 2 tbsp sev (thin chickpea noodles)
• Pinch of chilli powder
• Pinch of chaat masala
• 1 tbsp chopped coriander leaves

Ingredient Notes

Let’s talk papad! There are a few different types you can use, and they all have slightly different textures and flavours.

• Urad Dal Papad: Made from black lentil flour, these are generally thicker and have a slightly earthy flavour.
• Moong Dal Papad: Made from split yellow lentils, these are lighter and crispier.
• Rice Papad: These are a great gluten-free option and tend to be very thin and crispy.

You’ll find regional preferences too. Some people like their papads really thin and brittle, while others prefer them a bit thicker and chewier. Feel free to experiment and find your favourite! Also, don’t be shy with the sev – it adds such a lovely crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil: Pour enough oil into a deep frying pan to come about 2-3 inches up the sides. Heat over medium-high heat. You want the oil hot enough to fry the papad quickly, but not so hot that it burns.
2. Fry the papad: Carefully slide one papad into the hot oil. It will puff up almost immediately! Use a slotted spoon to gently press down on the papad to ensure it cooks evenly. Fry for about 10-15 seconds per side, until golden brown and crispy.
3. Drain the oil: Remove the fried papad from the oil and place it on a plate lined with kitchen paper to drain any excess oil.
4. Top it up! While the papad is still warm, sprinkle on the chopped onion, tomato, and chilli. Then, add the sev, chilli powder, chaat masala, and coriander leaves.
5. Serve immediately: Enjoy your crispy, flavourful masala papad right away! Repeat with the remaining papads.

Expert Tips

• Don’t overcrowd the pan: Fry the papads one at a time to ensure they cook evenly and get nice and crispy.
• Watch the heat: If the oil is too hot, the papad will burn before it gets crispy. If it’s not hot enough, it will absorb too much oil and become soggy.
• Fresh is best: Use fresh, crisp papads for the best results. Stale papads won’t puff up as nicely.

Variations

This is where the fun really begins! Here are a few of my favourite masala papad variations:

• Classic Masala Papad: This is the one we just made – the perfect balance of sweet, spicy, and tangy.
• Chaat Variation: My friend Priya loves this one. Add a dollop of green chutney, tamarind chutney, and a spoonful of curd (yogurt) to the base toppings, then sprinkle with extra chaat masala. It’s seriously addictive!
• Chips Variation: My kids go crazy for this! Layer some sweet corn, a drizzle of tomato sauce, and crushed potato chips over the papad.
• Pizza Variation: For a fun twist, spread some tomato sauce over the papad, then top with chopped capsicum, olives, jalapenos, cheese, and a sprinkle of herbs. Pop it under the grill for a minute or two until the cheese is melted and bubbly.

Vegan Variation

Making this vegan is a breeze! Just ensure your sev is vegan-friendly (some contain traces of dairy). Skip the curd in the Chaat Variation, or use a plant-based yogurt alternative.

Gluten-Free Variation

Simply use rice papad, and double-check that your sev and chaat masala are gluten-free.

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Omit the green chilli and use a very small pinch of chilli powder.
• Medium: Use half a green chilli, finely chopped, and a moderate pinch of chilli powder.
• Spicy: Use a whole green chilli, finely chopped, and a generous pinch of chilli powder. You can even add a sprinkle of cayenne pepper for extra heat!

Festival Adaptations (Diwali, Holi, Street Food Fairs)

Masala papad is a fantastic snack for any festive occasion. During Diwali, it’s a great way to welcome guests. For Holi, it’s a fun and colourful addition to the celebrations. And if you’re hosting a street food-themed party, it’s an absolute must-have!

Serving Suggestions

Serve masala papad as a standalone snack with a cup of chai, or as part of a larger Indian meal. It pairs perfectly with other chaat items like pani puri and bhel puri.

Storage Instructions

Honestly, masala papad is best enjoyed immediately. The papad will lose its crispness over time. If you absolutely have to store it, keep the fried papad in an airtight container at room temperature for up to a few hours, but be prepared for it to be a little less crispy.

FAQs

What is the best oil to fry papad?

Groundnut oil (peanut oil) or vegetable oil are both good choices. They have a high smoke point and a neutral flavour.

How do I prevent papad from becoming soggy?

Make sure the oil is hot enough, and don’t overcrowd the pan. Also, drain the papad on kitchen paper immediately after frying.

Can I make masala papad ahead of time?

You can fry the papads ahead of time, but they won’t be as crispy. It’s best to add the toppings just before serving.

What are some good chutney options for masala papad?

Green chutney (mint-coriander chutney) and tamarind chutney are classic choices. You could also try mango chutney or garlic chutney.

Is there a healthier way to make masala papad?

You can bake the papad instead of frying it. Brush it lightly with oil and bake at 180°C (350°F) for 5-7 minutes, flipping halfway through. It won’t be quite as crispy, but it’s a healthier option.