Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.
Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.
- 2 plain papad, (available in Indian grocery stores)
- 2 medium tomatoes, seeded and diced very small to make a approx. 1cup
- 1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup
- 2 tablespoons cilantro finely chopped
- 1 teaspoon ginger finely shredded, optional
- 1 green chili finely chopped, optional
- ½ lemon
- 2 teaspoon oil
Spice Mix for Garnishing
- 1/2 teaspoon salt
- 1/4 teaspoon black salt
- 1/2 teaspoon dry roasted cumin seeds powder
- 1/8 teaspoon black pepper
- Pinch red chili
- Mix all the dry ingredients to make a spice mix, set aside.
- Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
- Lightly oil the papads from both sides, set aside.
- Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
- Remove the papads from the skillet and break on the folds, creating four triangles from each one.
- Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.
- Removing the seeds from the tomatoes keeps the papads crunchy.
- English cucumber is crisper on the outside and tender on the inside.
- You can prepare the masala papad in advance, and add the toppings just before serving.