Description
Masala Papad Platter is a delightful and festive Indian snack featuring crispy masala papads topped with a spicy and tangy tomato chutney, fresh veggies, and garnished with pomegranate seeds and sev. This quick 20-minute recipe offers a burst of flavors and textures, perfect for entertaining or as an appetizer.
Ingredients
Scale
Masala Papad Base
- 4 Masala Papads (Crunchy base that can be roasted or fried)
Chutney
- 2 medium Tomatoes (Deseeded and finely chopped, divided)
- 1 inch Ginger (Grated or finely chopped)
- 2 cloves Garlic (Optional)
- 1 Green Chili (Finely chopped, divided)
- 0.5 tsp Turmeric Powder (Use fresh turmeric for enhanced flavor)
- 1 tsp Red Chili Powder (Preferably Kashmiri chili)
- 2.5 tbsp Ghee (Substitute with oil for vegan option)
- Salt (Moderate to taste)
- 0.5 cup Water (For chutney consistency)
- 0.5 tsp Chaat Masala (For tangy flavor, plus extra for garnish)
Vegetable Topping and Garnish
- 2 medium Onions (Finely chopped)
- 1 Cucumber (Finely chopped)
- 1 tbsp Cilantro (Finely chopped)
- 2 tbsp Pomegranate Seeds (For garnish)
- Sev (Bhujiya) (Optional but recommended for crunch)
- Lemon Wedges (For serving)
Instructions
- Prepare Ingredients: Deseed and finely chop two medium tomatoes, grate or finely chop ginger, finely chop the green chili, and optionally mince garlic cloves.
- Make the Chutney: Blend half of the chopped tomatoes, grated ginger, garlic, green chili, and water until smooth to create a tomato-based chutney.
- Cook the Chutney: Heat ghee in a pan over medium heat. Add the blended tomato purée along with turmeric powder, red chili powder, and salt. Simmer the mixture for 6-8 minutes until it thickens, stirring occasionally to prevent sticking.
- Prepare the Vegetable Mixture: In a mixing bowl, combine the remaining chopped tomatoes, finely chopped onions, cucumber, green chili, and cilantro. Toss well to mix all the fresh vegetables evenly.
- Assemble the Platter: Lay the crispy masala papads flat on serving plates. Spoon the cooked chutney evenly over the papads followed by an even topping of the fresh vegetable mixture.
- Garnish and Serve: Sprinkle pomegranate seeds and sev on top for added texture and flavor. Dust lightly with chaat masala for tanginess and serve immediately with lemon wedges on the side to squeeze over before eating.
Notes
- Masala papads can be roasted over an open flame or fried for extra crispness depending on preference.
- Ghee can be substituted with oil to make this recipe vegan.
- Adjust green chilies and chili powder according to your heat tolerance.
- Sev is optional but adds a delightful crunch to the final dish.
- Serve immediately to enjoy the papads at their crispiest.
