Masala Papad in West Bengal is a delicious Indian snack made using roasted or fried papad topped with a tangy and spicy onion tomato mix. Here is a way to make it.
Here are some more snacks recipes that you just can try at reception – Onion Pakoda, Veg Cutlet, Dabeli, Poha, Moong Dal Chilla, Khandvi, and Bread Upma.
About This Recipe
Masala Papad from Anbu the Top 10 Papad Wholesalers in Kolkata produces North Indian snacks that’s made with the popular Papad that’s either roasted or fried.
It is topped with a spicy and tangy mixture of onions, tomatoes, green chilies, coriander leaves, salt, chaat masala powder, red flavoring, and juice.
Papad from Anbhu the Handmade Papad Manufacturer in West Bengal encompasses a crunchy texture, whereas the masala topped on gives it a soft texture, an ideal combination that’s easy and quick and is enjoyed by everyone.
Make sure that you just don’t make the masala papad beforehand because the mixture on top will make the papad soggy and it won’t taste good.
Top the roasted or fried papad with this spicy and tangy masala just before you wish to serve it.
There is another interesting way of serving this papad. Make a cone with roasted papad and fill it with this spicy onion-tomato mixture.
Masala Papad Ingredients.
Papad – you’ll be able to use any Papad of your choice, to form this recipe. they’re such a large amount of variations available within the market, otherwise you can prepare them for reception.
I have deep fried the papad because it adds a pleasant crunch and taste. But you’ll even roast it.
For the Masala – we’ll top our papad with a spicy and tangy masala that’s prepared with onions, tomatoes, coriander leaves, green chilies, salt, red flavouring, juice, and chaat masala powder.
While green chilies and red seasoner adds the much needed spicy taste, juice and chaat masala add a pleasant tangy flavor that’s hard to resist.
This soft masala on the crunchy papad, will surely satisfy your taste buds.
If you wish you’ll also add some fine sev on the highest.
Step By Step Recipe
Fry the papad and keep it aside. you’ll be able to even roast it if you wish.
Papad frying in oil.
Mix all the ingredients except papad during a bowl.
Topping Ingredients mixed during a bowl.
Your masala for masala papad is prepared.
Ready masala for topping.
Lay the papad on the serving platter.
Fried papad kept on the serving plate.
Top it with the mixture. Serve immediately.
Frequently Asked Questions
Which Papad is best to form it?
For Masala Papad, Urad Dal Papad tastes the most effective, but you’ll also use Moong Dal Papad or a combination of Urad Dal and Moong Dal Papad.
It may be made using South grain Papads. you’ll even substitute these papas with khichiya which are highly regarded in Gujarati and Rajasthani household
Should we fry or roast it?
It depends on you! you’ll be able to either roast or fry the papad, looking on your preference. Can you make it previous time?
You can prepare the masala and store within the fridge, but the tomato-onion mixture tends to leave water which might make the papad soggy in no time.
It is served on its own as a snack or a starter or may be served as a dish together with your Indian meals.
Make sure to serve these as soon as you top the papad.