Masala Papads (with a twist)

You know what Masala Papads are? Crispy papads topped with spicy tomato onion salad that makes a refreshing starter/appetizer? The one’s you find on the top of a restaurant menu, right? 

Well, I tweaked it a bit and crushed the papads and mixed it with the salad. The reason for this is that I misplaced the wire mesh which I use to roast papads. Now this wire mesh has a handle, which is used as a barrier from touching the gas flame directly. 

Like I said, I misplaced the mesh and when I roasted them directly on the flame, they began to curl at the edges and formed an un-even cup. A big no-no if you want to make masala papads, which calls for flat roasted papads. 

Now, I am not too fond of roasting the pappads in the microwave or on the Tava. I like to do it the old fashioned way, which is roasting it on the gas flame and seeing it lightly charred. My mom roasts them directly on flames without using a wire mesh or the tongs, but I get intimidated and have to use a wire mesh. 

Anyway, all this lead me to make an unintended tweak to the original recipe. But we enjoyed it anyway as a side dish with our meal. 

I would love to hear, how you generally roast the papads? 

Hope you enjoy this quick fix, tasty snack or a side dish for lunches.

 Have a great weekend, yall! 


  • 5-6 pappads
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped tomatoes
  • 1 green chillis (finely chopped)
  • ½ tsp pepper powder
  • Juice of a lemon
  • salt to taste
  • 2 tbsp chopped coriander (dhania) for garnishing 


  • Roast the papads on a medium flame and keep aside. Crush them into medium pieces.
  • In a bowl, combine the onions, tomatoes, lemon juice, pepper powder and salt and mix well. Check for taste.
  • Add the crushed pappads to this, gently stir one or twice.
  • Serve immediately garnished with coriander. 

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  1. Manasi says:

    Papad bhel! yummy!
    The first time I ate masala papad was at a restaurant, they deep fried the papad and sprinkled it with the onion- tomato mix. I make it that way, unhealthy, but once in 2-3 years (yep years.. addictive buggers, have to restrict it to that)… chalta hai 🙂

  2. Sudeshna says:

    This seems to be a nice idea. Even I used to roast the papad on wire mesh when in India, but now with the electric stove can’t do that. So, I roast the papad in oven at 350F for 2-3 mins, they feel soggy when you take out of the oven like cookies, but as you let it cool for 1-2mins they turn crispy, just like the ones from gas oven.

  3. Makathuka says:

    Remember making “happla kismuri” which is similar to his, but with roasted, cruhed mirsangi happalu alongwith grated cococunt and finely chopped onions! Goes well with pej (rice porridge)

  4. redchillies says:

    The happla kismuri is where I borrowed this idea from 🙂 Thanks so much for reminding about it again, I will make it for dinner tonight.

  5. mohan kodange says:

    I prefer putting a stack of 10 papads in my microwave oven and zapping them for 45 seconds( time may vary from oven to oven). I take them out and brush them with ghee or coconut oil, depending on my mood.Eat them with your sambhar and rice or just go ahead and make yummy masala papads (with a twist). Enjoy

  6. redchillies says:

    Thanks Mohanji for sharing the idea. But wonder if it has the same taste that we get from roasting the pappads.

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