Punjabi Masala Papad
Crispy roasted lentil cracker topped with a zesty salad.
About this dish
Masala Papad is the quintessential Punjabi appetizer, served in every restaurant from Amritsar to Ludhiana. It features the 'Urad Dal Papad', usually spiked with heavy black pepper, which is either roasted over an open flame or deep-fried. The topping is a vibrant, spicy 'kachumber' salad that provides a refreshing contrast to the smoky, crisp base.
Ingredients
The Base
- 4 Large Amritsari Urad Dal Papads (black pepper flavored)
- 1 tsp Oil (optional for brushing)
The Zesty Topping
- 1 medium Onion, very finely chopped
- 1 large Tomato, deseeded and finely chopped
- 1 small Cucumber, finely chopped
- 2 Green chilies, minced
- 3 tbsp Fresh coriander, finely chopped
- 1/2 tsp Chaat masala
- 1/4 tsp Red chili powder
- 1/4 tsp Roasted cumin powder
- 1 tbsp Lemon juice
- Fine Sev (crunchy chickpea noodles) for garnish
Method
- 1
Preparing the Vegetables
Chop the onion, tomato, and cucumber into very small, uniform cubes (brunoise style). It is vital to remove the watery seeds of the tomato to prevent the papad from getting soggy instantly.
- 2
Chilling the Salad
Mix the chopped vegetables in a bowl and keep them chilled in the refrigerator until the exact moment of serving. Do not add salt or lemon juice yet, as this will release water.
- 3
Roasting the Papad
Using tongs, roast the papad over an open medium flame, turning constantly to prevent burning. Alternatively, deep fry for a richer taste, ensuring you press it flat with a spatula so it doesn't curl.
- 4
Flattening the Base
If roasting, immediately place the hot papad under a heavy flat plate for 10 seconds to ensure it stays perfectly flat. A curled papad is difficult to top evenly.
- 5
Seasoning the Veggies
Just before serving, take the chilled vegetables and mix in the chaat masala, red chili powder, cumin powder, lemon juice, and chopped coriander.
- 6
Assembly Layering
Place the flat papad on a serving plate. Evenly distribute the vegetable mixture over the surface, leaving a small margin at the edges for easy handling.
- 7
Adding the Crunch
Generously sprinkle the fine sev over the vegetables. This adds an extra layer of texture and helps absorb any stray moisture from the tomatoes.
- 8
Final Garnish
Dust a tiny pinch of extra chaat masala over the top for an immediate hit of tanginess on the palate.
Notes & variations
- Serve immediately; these become soggy within 2-3 minutes of assembly.
- For a variation, add finely chopped raw mango during the summer months.
- Ensure the papad is cool before adding toppings to delay sogginess.
- Use Amritsari papad specifically for the authentic spicy black pepper kick.
Serve with
Serve as a pre-meal snack or an accompaniment to chilled beer or salted Lassi.
Cook's note
Deseed the tomatoes thoroughly; the pulp is the enemy of a crispy masala papad.