Colorful platter of delicious Masala Papad with toppings for festive occasions

Delicious Masala Papad Platter for Festive Flavors at Home

by
Jump to Recipe·Print Recipe

Why Make This Recipe

Masala Papad Platter is a delightful dish that brings festive flavors to your home. It is colorful, easy to make, and bursting with freshness. Perfect for gatherings, this platter is both a snack and an appetizer. You can customize it to suit your taste and impress your guests with a variety of toppings. It’s a great way to enjoy Indian spices and ingredients in a fun and casual way.

How to Make Delicious Masala Papad Platter

Ingredients:

  • 4 pieces Masala Papad (Use disco or sabudana papad for variety)
  • 2 tablespoons Ghee (Substitute with vegetable oil if desired)
  • 2 medium Tomatoes (Chopped)
  • 2 cloves Garlic (Optional)
  • 1 inch Ginger (Grated)
  • 2 pieces Green Chilies (Adjust to taste)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder (Adjust to taste)
  • 1 teaspoon Salt (To taste)
  • 1 teaspoon Chaat Masala
  • 1 medium Onion (Diced)
  • 1 medium Cucumber (Diced)
  • 1/4 cup Cilantro (Chopped)
  • 1/2 cup Pomegranate Seeds
  • 1/2 cup Sev (Bhujiya) (For topping)
  • 2 pieces Lemon Wedges (For serving)

Directions:

  1. Make the Chutney: In a bowl, combine chopped tomatoes, grated ginger, minced garlic (if using), green chilies, turmeric powder, red chili powder, salt, and chaat masala. Mix well and set aside.
  2. Prepare the Toppings: Dice the onion and cucumber. Chop the cilantro and set all toppings aside in separate bowls.
  3. Assemble the Platter: Heat ghee in a pan and lightly fry the masala papad until crispy. Place the fried papad on a serving platter. Top each papad with the chutney, diced onions, cucumbers, pomegranate seeds, and a sprinkle of sev. Garnish with cilantro.

How to Serve Delicious Masala Papad Platter

Serve the Masala Papad Platter fresh with lemon wedges on the side. Guests can squeeze lemon juice over the papad to enhance the flavors. This colorful platter looks great on any table and is sure to be a hit.

How to Store Delicious Masala Papad Platter

It is best to serve Masala Papad Platter immediately after assembling. If you have leftover toppings, store them separately in the refrigerator. The papad can be stored in an airtight container for a few days. However, avoid assembling the platter in advance to keep it crispy.

Tips to Make Delicious Masala Papad Platter

  1. Spice Level: Adjust the green chilies and red chili powder according to your spice preference.
  2. Fresh Ingredients: Use fresh vegetables and herbs for the best flavor.
  3. Crispness: Ensure the papad is fried until crispy but not burned, for the best texture.

Variation

You can add other toppings like shredded carrots, diced bell peppers, or chopped boiled potatoes. Feel free to experiment with different spices in the chutney to suit your taste.

FAQs

  1. Can I make the toppings in advance?
    Yes, you can prepare the toppings and chutney ahead of time. Store them in the refrigerator until you are ready to assemble the platter.

  2. What can I use instead of ghee?
    You can substitute ghee with vegetable oil or any oil of your choice for frying the papad.

  3. Is this dish suitable for vegans?
    Yes, if you use vegetable oil instead of ghee, this dish can easily fit into a vegan diet.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Masala Papad Platter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: jurgentukur
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A colorful and festive platter featuring crispy masala papad topped with fresh vegetables and spices, perfect for gatherings.

Ingredients

  • 4 pieces Masala Papad (or disco/sabudana papad)
  • 2 tablespoons Ghee (or vegetable oil)
  • 2 medium Tomatoes (chopped)
  • 2 cloves Garlic (optional)
  • 1 inch Ginger (grated)
  • 2 pieces Green Chilies (adjust to taste)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder (adjust to taste)
  • 1 teaspoon Salt (to taste)
  • 1 teaspoon Chaat Masala
  • 1 medium Onion (diced)
  • 1 medium Cucumber (diced)
  • 1/4 cup Cilantro (chopped)
  • 1/2 cup Pomegranate Seeds
  • 1/2 cup Sev (Bhujiya) (for topping)
  • 2 pieces Lemon Wedges (for serving)

Instructions

  1. In a bowl, combine chopped tomatoes, grated ginger, minced garlic (if using), green chilies, turmeric powder, red chili powder, salt, and chaat masala. Mix well and set aside to make the chutney.
  2. Dice the onion and cucumber. Chop the cilantro and set all toppings aside in separate bowls.
  3. Heat ghee in a pan and lightly fry the masala papad until crispy.
  4. Place the fried papad on a serving platter. Top each papad with the chutney, diced onions, cucumbers, pomegranate seeds, and a sprinkle of sev. Garnish with cilantro.

Notes

Best served immediately after assembling to keep the papad crispy. Leftover toppings can be stored separately in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Indian

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star