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
- 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.
- Dice the onion and cucumber. Chop the cilantro and set all toppings aside in separate bowls.
- 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.
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