Today I am going to share a simple snack recipe after posting back-to-back sweet recipes for Diwali. Typically we make savory snacks like murukku, kara sev, omapodi, and kara boondi for Deepavali. But this year, we got a lot of goodies from India, and I have so many snacks, and I don’t want to fry more. Like last year, I decided to share some chaat recipes and healthy snacks that you can prepare, irrespective of the occasion. (Don’t miss to check out my masala puri and tortilla bhel cups that I shared earlier) These are a perfect snack for a Diwali tea party or any chaat party. Guess what? They are easy to make too. It’s just the time that it takes to chop the vegetables.
What is masala papad?
It’s a simple snack where the papads are roasted and topped with fresh vegetables like onion, tomatoes with a generous sprinkle of cilantro, red chili powder, chaat masala, and sev. You can customize the filling as per your preference. If you notice, I have included bell peppers. It adds that color, crunch, and that mild kick as well. You can even call this masala papad chaat. Masala papad is more like my tortilla bhel cups. For tortilla bhel cups, I went with Tostitos scoops and made the filling with puffed rice and sprouted beans—a similar recipe but with a different base and filling.
Ingredients
Ok, let’s talk about the ingredients in detail. Papad: Papad forms the base of this chaat recipe. Papad is a famous Indian wafer/cracker or roasted/deep-fried flatbread. I know it’s a lot of reference/English names. It’s hard to describe the Indian dishes in English precisely. :-) Topping/filling: Typically, we need some onions and tomatoes. But you can use veggies of your choice like grated carrots, chopped cucumber, and even raw mangoes and pomegranate arils. I have included some bell peppers. Along with salt, we need some red chili powder and chaat masala. Adjust the measure to taste. Don’t hesitate to add sweet chutneys or spicy chutneys. Make sure you add them just before serving; if not, the papad becomes soft and soggy. VVK Tip: Make sure you scoop out the flesh from the tomatoes like below before chopping them. You can use that in rasam or chutney.
Dietary specifications and serving suggestions
It’s a vegan, gluten-free, and nut-free dish. Make sure to use gluten-free papad. I wouldn’t recommend making this ahead of time as the papad becomes soggy; also, don’t store them for a long time. As a part of the prep-work, chop the veggies. When needed, roast the papad, add the toppings, and enjoy immediately. Pair it with coffee or drink or any other beverages of your choice.
Frequently asked questions
How to make masala papad
Roast the papad
I roasted my papad in the microwave for 40 seconds, flipping once in between. Let it cool for 2 to 3 minutes.
Prepare the topping
Chop all the required vegetables and add them to a bowl. Add the salt, ¼ tsp of red chili powder, and chaat masala before serving and mix well.
Assemble the masala papad
Generously spread the filling evenly on the papad. I love my papad loaded with filling. So I used the above filling for two papads. But you can use it for 3 to 4 papad maximum but not more. It also depends upon the size of the papad. Sprinkle some more chaat masala, red chili powder (¼ tsp of each on both the papad), sev (1 tbsp on each), and lemon juice (½ tbsp on each) and serve immediately.
Recipe notes
Guilt-free snacks for this Diwali
Loved this recipe?
If you try this masala papad chaat, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
📖 Recipe
