This recipe is vegan, healthy and takes less than 10 minutes.
What is Masala Poppadom
Poppadoms, papadums, or papad are a wafer thin crispy snack originating in India. They are made with either urad dal or rice flour and are cooked just before serving by deep-frying or heating on a pan. Poppadoms are served in restaurants with easy Indian dips like Indian Onion Salad, Indian Mint Sauce and Red Indian Onion Cold Chutney. They are also prepared in peoples homes alongside biryani and curries. Masala Papad is made by topping the poppadoms with a finely chopped Indian salad and basic Indian spices. This spicy tangy mixture consists of tomatoes, onions, cucumber, coriander, red chilli powder and chaat masala. Masala Poppadoms can also be found on Indian restaurant menus around the world and are great to munch on whilst awaiting the first course. It is also a street food in some parts of India. The combination of crunchy poppadoms and the softer yet crunchy salad is so irresistible!
Why you will love this recipe
Suitable for vegans and vegetarians Quick appetizer – can be ready in less than 10 minutes yet is so tasty! Budget-friendly – papad are cheap to buy compared with ordering from a takeaway Uses simple ingredients – you can buy uncooked papad from Indian grocery stores. A packet will last a long time. High in protein and healthy – uses poppadoms that are made from lentils and the vegetables provide their own nutritional value. I have not fried the poppadoms. This snack is not healthy if you deep-fry. This is a masala papad recipe without oil because the papad is roasted Customisable – you can change the toppings to suit your taste buds and what you have around
Masala Poppadom Ingredients
Papad – I have used urad dal poppadoms that have been cooked on the pan without any oil. You can also use deep-fried poppadoms made from either urad dal or rice flour but they tend to curl up making it more difficult to top them with the salad. You can also choose flavoured papad such as cumin, black pepper, green chilli to name a few. The finely chopped toppings are essentially kachumber, which is an Indian side salad. For a variation sometimes I use Shirazi salad too. If preparing the ingredients for later, do not add the salt until the last minute as it will draw out moisture and make it soggy. Onion – you can use red or white onion. Leave out onions if preparing for an occasion that calls for no onion no garlic Tomato – I have used salad tomato which is not as fleshy. Remove the seeds as they will make the papad soggy. Cucumber – optional but goes so well. Scoop out the seeds to prevent the papad going soggy Green chillies – finely sliced fresh green chillies are optional if you don’t want it spicy or remove the seeds Coriander / cilantro – finely chop fresh coriander leaves Spices – red chilli powder, chaat masala and salt. If you do not have chaat masala, an alternative spice blend to use is red chilli powder, cumin coriander powder, black pepper powder and a dash of lemon juice. Variations – you can add chopped raw mango and a drop of mint coriander chutney to make a Masala Papad Chaat
How to make Masala Poppadom / Masala Papad
You can make your own poppadoms at home or buy ready to eat papad from the supermarket. Follow these instructions on how to make poppadoms at home within minutes. A less detailed version is given below. You can dry roast the papad in a hot pan until small bubbles appear on both sides. To deep-fry, heat oil in a wide pan. When the oil is hot, add one papad at a time. As soon as it expands, remove from the oil and drain. In both methods, the papad will become crunchy as they cool. If serving to a wide range of guests, you may want to keep the vegetables separate and allow your guests to build their own papad. Finely chop your onions, tomatoes and cucumber and add to a bowl. Scoop out the tomato and cucumber seeds Next, finely chop the coriander/cilantro leaves and mix with the salad. If serving immediately, add the red chilli powder, chaat masala and a pinch of salt. Mix well. Top the poppadoms with a spoon or two of the kachumber and spread out. Serve immediately.
Tips
Do not prepare this recipe far in advance as the papad easily go stale and the chopped salad will release water. Remember to scoop out the fleshy parts of the tomatoes and cucumber before using. You can either toast the papad or deep-fry it. To microwave the poppadoms, brush both sides with oil and microwave for 40-60 seconds until bubbles have appeared.
Serving Suggestions
Prepare the toppings before cooking the papad and add the toppings just prior to serving. You can also let everyone help themselves by keeping a stack of cooked papad separate from a bowl of the toppings. Masala Poppadom make an excellent starter or appetizer to curry night. It is also great to serve with drinks.
Storage
Store leftover salad in an airtight container and place in the fridge for up to a day. The salad vegetables will likely release moisture so are best enjoyed the next day as a side salad rather than masala poppadom topping. You can store cooked papad in an airtight container at room temperature for a day. After this, the papad becomes stale As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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