Appetiser – Crispy Masala Papad

Appetisers – Crispy Masala Papad with spicy tomato and onion topping

Appetisers  - Crispy Masala Papad with spicy tomato and onion topping; Appetisers - Crispy Spicy tomato onion masala papad

Appetisers – Crispy Masala Papad with spicy tomato and onion topping

Masala Papad

Appetiser – Crispy Spicy tomato onion masala papad

The afternoon snack is almost always tricky bargain. It has to be had, but then it should not be so heavy that it fills one up so much that it spoils dinner. Isnt it? So then what should one do? Starve and jump to dinner??? No…Not really !!!

There are quite a few options available in Indian vegetarian Cuisine to tackle this eternal problem of snacking before the meal.Its a very good nibble food to be served with a drink and a good conversation enabler before the dinner for guests.

A quick and Easy appetiser Crispy Spicy tomato onion Masala Papad is served almost everywhere in North India is

Appetisers – Crispy Spicy tomato onion Masala Papad

,which is usually served with soups in winters and with – either butter milk or- jaljira a digestive appetiser drink during the summer.

I have prepared common topping of onion and tomato as below but it can also be served with toppings like tomatoes and feta cheese or raw mango and onion. Another very good way to serve would be to prepare different toppings separately and keep a stack of different Papad and let your guests choose what topping they want.

Ideal weather for this dish is winter or summer because in moist conditions papad will become soggy.Also do keep in mind that once the topping has been spread on the papad it needs to be served immediately otherwise it will become soggy

For topping

  • Finely one chopped onion
  • Finely chopped tomato; seeds to be removed.
  • Finely chopped one green chilli.
  • Finely chopped cilantro or coriander leaves
  • Mix red chilli powder, salt, jaljira masala to the chopped veggies.
  • For Papad Base

  • Deep fry Papad
  • Procedure:

  • Squeeze the veggie mixture to remove excess water and spread over the fried papad
  • Sprinkle haldiram boondi masala on top. Followed by handful of plain boondi and aloo bhujiya.
  • Sprinkle some more boondi masala and serve immediately
  • The Papad is now ready to eat. Do make it and let me know how you enjoyed it. you can also check out a very simple main course recipe of Raw Mango Rice



    This entry was posted in Home & Cooking and tagged , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *