Masala Papad
Crisp roasted papad crowned with tangy tomato, cucumber and coriander tossed in chaat masala. A zero-fuss starter that vanishes fast.
15 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Method
- 1Roast or flame-toast the papads until crisp and evenly blistered.
- 2Finely chop the tomato and cucumber.
- 3Toss the chopped vegetables with coriander, chaat masala, roasted cumin and red chilli powder.
- 4Squeeze over the lemon juice and mix lightly.
- 5Lay the roasted papads on a plate.
- 6Spread the tangy topping evenly over each papad.
- 7Serve immediately so the papad stays crunchy.
Frequently asked
About 15 minutes total — 10 min prep and 5 min cooking.
Yes — Masala Papad is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
