Masala Papad (Chaat Version)

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.

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!

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.

Ingredients

• 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)

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)

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)

Serving Suggestions

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