From our kitchen
Masala Papad
A crisp papad piled with chopped onion, tomato and green chilli, sharpened with lemon and chaat masala.
Made with
SWAD Pappadums
Traditional urad-dal papads rolled thin and dried for a clean crunch — plain, jeera, black pepper, garlic, green chilli, red chilli and robust Punjabi masala. The restaurant papad served in curry houses worldwide, in export cartons of 40 or 80 packs.
Explore Pappadums
At a glance
- Servings: 2
- Prep Time: 5 minutes
- Cook Time: 0
- Difficulty: Easy
What you need
Ingredients
- 2 SWAD Pappadums (roasted or fried)
- 1 small onion (finely chopped)
- 1 small tomato (finely chopped, seeds removed)
- 1 green chilli (finely chopped)
- ½ tsp lemon juice
- ¼ tsp red chilli powder
- ½ tsp chaat masala
- Salt (to taste)
- Fresh coriander (finely chopped)
Method
How to make it
Roast or fry the SWAD Pappadums till crisp and keep aside.
In a bowl, mix onion, tomato, green chilli, salt, red chilli powder, and chaat masala.
Add lemon juice and mix well.
Place the crisp papad on a serving plate.
Spread the prepared masala evenly over the papad.
Garnish with fresh coriander.
Serve immediately to enjoy the crunch.