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Masala Papad (Chaat Version) is a combo of diced onions, tomatoes, cilantro, and green chilies flavored with Indian spices topped over crispy papad along with yogurt and chutneys. This quick and easy snack is crunchy, flavorful, and addictive, and it comes together in no time.

Piece of Masala Papad topped with yogurt, veggies, chutneys, and spices with veggies and green chutney in the background.
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Growing up in a Punjabi household, we ate yogurt with everything, and I mean that literally. Yogurt (Dahi) with Chole, Rajma, Sabzis, and even our Punjabi Kadhi is made with besan and yogurt.

So in our home papad is generally eaten with lentils or beans with yogurt on the side, and that’s how this recipe was born.

My version of Masala Papad is topped with veggies, spices, yogurt, and chutneys, essentially chaat style. Trust me, this version is so much better than the original with just veggies sans the yogurt and chutneys. Hope you give it a try!

More Chaat Recipes

Everyone’s favorite – Papdi Chaat. This is a healthy spin on Bhel – Bhel Puri with Chana. If you’re craving another healthy chaat, here is my delicious Sweet Potato Chaat and Corn Chaat Kachumber Salad.



What is Masala Papad?

Papad also known as Papadum is a thin, savory, and crispy flatbread typically made with lentil flour. The papad is either roasted or fried until it becomes crispy, I prefer mine roasted.

Masala Papad is a popular Indian Street Food, an appetizer or snack that’s made by topping papad with onions, tomatoes, green chilies, and fresh coriander leaves. The veggies are seasoned with chat masala, red chili powder, lemon juice, and other spices if you wish.

You’ll find Papad accompanied by chutneys being served at most Indian restaurants as a complimentary appetizer. My version is the same with the addition of yogurt and chutneys, and the combination of sweet, savory, and spicy is mouthwatering.


Why You’ll Love This Recipe

  • Perfect Snack or Appetizer – Masala Papad is super easy to make and perfect for days you want something light, snacky, and healthy-ish.
  • Irresistible Flavor – Everyone loves chaat, so this Masala Papad Chaat Style is loaded with crunch and flavor without the guilt.
  • Healthy Snack Option – If you roast the papad, this snack is on the healthier side. Just 1 masala papad is 127 calories and 5 grams of protein.

Ingredients

Ingredients needed for Masala Papad.
  • Papad – I recommend using Lijjat Papad – Jeera (Cumin) Papad which you can easily find at your local Indian grocery store. Feel free to use any papad of your choice.
  • Veggies – Red Onions, Tomatoes, Green Chilies, and Cilantro need to be finely chopped for this recipe.
  • Yogurt – I recommend using whole milk yogurt or low-fat works too. Dahi won’t work unless it’s thick and creamy.
  • Chutneys – I made my homemade Cilantro Chutney and used store-bought Tamarind Chutney.
  • Spices – Chat Masala and Kashmiri Chili Powder – this adds color, but no spice.

*See the recipe card below for full information on ingredients and quantities.*


Substitutions & Variations

  • Vegan – Use non-dairy yogurt or skip the yogurt.
  • Other Toppings – For more crunch, you can top the masala papad with sev or dry roasted chopped peanuts. You can also include chopped cucumbers, raw mangoes, or green bell peppers.
  • Traditional Masala Papad – For traditional masala papad, skip the yogurt and chutneys. The rest of the ingredients are the same.
  • Cheese – Cheese would be a great addition to traditional masala papad, hence skip the yogurt and chutneys and just add cheese over the veggies.

How to Make Masala Papad?

1. Mix Veggies – In a large mixing bowl, combine chopped tomatoes, onions, green chilies, cilantro, chat masala, and Kashmiri chili powder. (Image 1)

2. Mix well. Adjust seasonings as needed. Set aside. (Image 2)

Mix veggies - tomatoes, onions, green chilies, and cilantro along with spices.

3. Cook Papad – Add a jeera papad on a tawa and cook on medium heat. You don’t need any oil for this. (Image 3)

4. Flip and cook on both sides. (Image 4)

5. The papad will start to crisp up. (Image 5)

6. Once done, transfer to a plate. (Image 6)

Cook the papad both sides on the tawa until crispy.

7. Add Toppings – Top the papad with a couple of dollops of yogurt followed by cilantro chutney. (Image 7)

8. Next add your veggie mixture and spread evenly. (Image 8)

9. Drizzle some tamarind chutney and a light sprinkle of chat masala. (Image 9)

10. Use a knife and gently cut into fours. Serve immediately else the masala papad will get soggy. (Image 10)

Add toppings such as, yogurt, chutneys, veggies, and serve immediately.

Expert Tips

Veggies – Make sure to finely chop the veggies for the best results.

Serve Immediately – Once you prepare your masala papad, serve it immediately else it will get soggy with the yogurt and chutneys.


Serving Suggestions

→ Serve Masala Papad with a cup of Masala Chai or Pudhina Chai (Mint Tea).



Recipe FAQs

Is Masala Papad gluten-free?

Yes. The papad I used is gluten-free as most of them generally are.

How do I store the leftovers?

Place the veggies in an airtight container. They will last up to 3 days. Store the cilantro chutney in an airtight container as well and it’ll last for up to a week in the fridge. The tamarind chutney is storebought. When you want Masala Papad, warm the papad on the stove, and once crispy, proceed to add your toppings.


Piece of Masala Papad topped with yogurt, veggies, chutneys, and spices with veggies.


Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!


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Masala Papad (Chaat Style)

By: Nisha
Masala Papad (Chaat Version) is a combo of diced onions, tomatoes, cilantro, and green chilies flavored with Indian spices topped over crispy papad along with yogurt and chutneys. This quick and easy snack is crunchy, flavorful, and addictive, and it comes together in no time.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 3 papads

Ingredients 

FOR VEGGIE MIX (makes 3 papads)

  • 1/2 cup tomatoes, finely chopped
  • 1/2 cup red onions, finely chopped
  • 2 green chilies, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 1/2 tsp Kashmiri chili powder
  • 1/2 tsp chat masala

TO ASSEMBLE 1 MASALA PAPAD

  • 1 jeera (cumin) papad, I like Lijjat brand
  • 2-3 tbsp whole milk yogurt, mix well
  • 1 tbsp cilantro chutney
  • 2-3 spoonfuls of veggie mix
  • 1 tsp tamarind chutney
  • sprinkle of chat masala
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Instructions 

  • Mix Veggies – In a large mixing bowl, combine chopped tomatoes, onions, green chilies, cilantro, chat masala, and Kashmiri chili powder. Mix well. Adjust seasonings as needed. Set aside.
  • Cook Papad – Add a jeera papad on a tawa and cook on medium heat. You don't need any oil for this. Flip and cook on both sides. The papad will start to crisp up. Once done, transfer to a plate.
  • Add Toppings – Top the papad with a couple of dollops of yogurt followed by cilantro chutney. Next, add your veggie mixture and spread evenly. Drizzle some tamarind chutney and a light sprinkle of chat masala. Use a knife and gently cut into fours. Serve immediately else the masala papad will get soggy.

Notes

  • Vegan – Use non-dairy yogurt or skip the yogurt.
  • Finely Chop Veggies – Make sure to finely chop the veggies for the best results.
  • Serve Immediately – Once you prepare your masala papad, serve it immediately else it will get soggy with the yogurt and chutneys.

Nutrition

Calories: 127kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 537mg | Potassium: 243mg | Fiber: 2g | Sugar: 8g | Vitamin A: 785IU | Vitamin C: 12mg | Calcium: 88mg | Iron: 0.4mg

Additional Info

Course: Sides & Snacks
Cuisine: Indian, Indian Street Food
Diet: Gluten Free, Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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