Masala Papad or Masala Poppadoms are a quick Indian starter or snack prepared with crispy thin papad and finely chopped onion, tomato, coriander and cucumber.
This recipe is vegan, healthy and takes less than 10 minutes .
- What is Masala Poppadom
- Masala Poppadom Ingredients
- How to make Masala Poppadom / Masala Papad
- Tips
- Serving Suggestions
- Storage
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!
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
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Masala Poppadoms
Equipment
- 1 Knife
- 1 Chopping board
- 1 Frying pan
Ingredients
- 6 poppadoms uncooked
- 2 cup oil optional if deep frying
Indian Kachumber Salad
- 1 medium onion finely chopped
- ¼ cup cucumber finely chopped
- ¼ cup tomato finely chopped
- 4 tablespoon coriander finely chopped
- 1 medium green chili finely chopped
- ½ teaspoon chili powder red
- 1 teaspoon chaat masala
- salt
Instructions
- In a one bowl add all the kachumber ingredients and mix well. Leave it aside. 1 medium onion, 1/4 cup cucumber, 1/4 cup tomato, 4 tablespoon coriander, 1 medium green chili, 1/2 teaspoon chili powder, 1 teaspoon chaat masala, salt
Fried Papad
- Heat oil in a pan or kadai. 2 cup oil
- Once oil is HOT, not just warm, add one papad. 6 poppadoms
- As soon as the papad expands or rises, remove carefully using kitchen tongs.
- Keep them on kitchen tissue paper and fry remaining papads.
Pan Roasted Papad
- Heat flat pan on full heat.
- When pan is very hot, put one papad on top.
- Withing seconds, bubbles will appear on the surface of the poppadum.
- Using a kitchen tong turn the papad otherside. (it will take less than 10 seconds)
- Once done, remove it.
Assemble Masala Papad
- Top the poppadoms with a spoon or two of the kachumber and spread out.
- Serve immediately.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Masala Poppadoms
Equipment
- 1 Knife
- 1 Chopping board
- 1 Frying pan
Ingredients
- 6 poppadoms uncooked
- 2 cup oil optional if deep frying
Indian Kachumber Salad
- 1 medium onion finely chopped
- ¼ cup cucumber finely chopped
- ¼ cup tomato finely chopped
- 4 tablespoon coriander finely chopped
- 1 medium green chili finely chopped
- ½ teaspoon chili powder red
- 1 teaspoon chaat masala
- salt
Instructions
- In a one bowl add all the kachumber ingredients and mix well. Leave it aside. 1 medium onion, 1/4 cup cucumber, 1/4 cup tomato, 4 tablespoon coriander, 1 medium green chili, 1/2 teaspoon chili powder, 1 teaspoon chaat masala, salt
Fried Papad
- Heat oil in a pan or kadai. 2 cup oil
- Once oil is HOT, not just warm, add one papad. 6 poppadoms
- As soon as the papad expands or rises, remove carefully using kitchen tongs.
- Keep them on kitchen tissue paper and fry remaining papads.
Pan Roasted Papad
- Heat flat pan on full heat.
- When pan is very hot, put one papad on top.
- Withing seconds, bubbles will appear on the surface of the poppadum.
- Using a kitchen tong turn the papad otherside. (it will take less than 10 seconds)
- Once done, remove it.
Assemble Masala Papad
- Top the poppadoms with a spoon or two of the kachumber and spread out.
- Serve immediately.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These are the best 3 poppadom dips and sauces that are served in Indian restaurants alongside crunchy poppadoms and starters. These 3 Indian condiments are Mango Chutney, Indian Mint Sauce and Indian Onion Chutney .
Prepare these easy Indian dipping sauces for poppadoms for your next curry night. Included in the post is a recipe for Mango Chutney.
Make your own homemade poppadoms from scratch .
- Indian Mint Sauce
- Indian Onion Chutney
- Mango Chutney Ingredients: Method
- How to serve Indian Poppadom Dips
- Other Indian Accompaniments
- More Indian Restaurant Style Recipes
Poppadom Dips are popular throughout Western countries thanks to the Indian restaurants that serve these condiments and sauces.
This trio of Indian chutneys and dips are presented in Indian pickle trays alongside crispy deep-fried poppadoms and Indian appetizers. These include air fryer onion bhaji , onion bhajis, samosas and other pakoras.
Poppadoms (poppadums, pappadums) are a thin cracker made with either lentils or rice flour and they are either toasted or deep-fried and served either before or during an Indian meal.
In Indian Restaurants, deep-fried poppadoms are served in baskets even before the starters arrive. A tray of three different chutneys and sauces always arrive alongside.
Let’s see each of the Indian poppadom dips in turn:
Indian Mint Sauce
This is a yogurt poppadom dip made from fresh mint, green chillies and yogurt and is also known as yogurt mint sauce .
You will recognise it as the green yellow dipping sauce that tastes slightly sweet.
Indian mint dipping sauce is mild and cooling against spicy starters. It is possible to make a super quick version using mint sauce from a jar.
Yogurt sauce is different to Raita which is most commonly prepared with grated cucumber.
Indian Onion Chutney
This Onion Chutney for poppadoms is also known as cold onion chutney or red onion chutney thanks to the spicy red sauce. It is a no cook recipe.
Sometimes, it is referred to as Indian Onion Dipping Sauce and is made from chopped onions mixed in a red sauce of ketchup and spices.
The Indian onion relish is served cold with poppadoms and alongside Indian curries.
Alternatively, some restaurants serve Indian Onion Salad which is made with finely chopped raw onion, lemon juice and basic Indian spices. It takes less than 5 minutes to prepare.
Mango Chutney
Mango Chutney is probably the most popular out of the three main poppadum dips and is surprisingly easy to prepare at home.
It has the perfect balance of fruity, sweet and tangy all in one making it ideal alongside curries, naans and of course as a starter dipping sauce for poppadoms !
You need a few Indian spices but they are all easily available these days in the World Food Aisles of most supermarkets but certainly in Indian grocery stores.
Ingredients:
Mangoes 2 cups – use ripe but firm mangoes, peeled and cut into medium sized chunks.
Oil 1 tablespoon – sunflower or vegetable oil.
Onion 1/4 cup – roughly chopped or crush using a food processor.
Garlic 2 cloves – minced or use 1 teaspoon puree
Root ginger 1/2 inch – minced or use 1 teaspoon puree
Fresh 1 red chili crushed. Alternatively, use 1/2 teaspoon red chilli flakes or powder.
Kalonji 1 teaspoon aka onion seeds which are a MUST in chutney recipes. They add a unique restaurant/takeaway style flavour. If it’s not available use black mustard seeds.
Sugar 1 cup – use regular white sugar.
Vinegar 1 cup – you can use any light coloured vinegar.
Spice powders
1/2 teaspoon turmeric powder , 1/2 teaspoon cardamom powder , 1/2 teaspoon cinnamon powder , 1 tablespoon cumin coriander powder and 1/2 teaspoon black pepper powder .
Add 1 teaspoon Garam masala instead of cardamom, cinnamon, cumin and coriander and black pepper powder.
Method
Short mango chutney recipe video is available in the recipe card below.
Heat oil in a heavy bottomed pan. Add kalonji and after a few seconds, add the onion, garlic, ginger and red chillies.
Sauté this for around a minute before adding the mangoes. Cook this for 1 minutes then add the vinegar and sugar.
Add in turmeric powder, cardamom powder, cumin coriander powder and black pepper powder.
Allow the chutney to cook down until it has reduced and is thickened and syrupy. It will take approx 30-35 minutes.
Wait until it has totally cooled before storing in a jar.
You can also serve mango chutney with cheese or spread in your sandwiches.
How to serve Indian Poppadom Dips
You can either serve the trio of poppadom dips or pick your favourite one!
Serve poppadom dips at room temperature with pappadums, onion bhajis and samosas .
Keep in separate bowls for your guests to help themselves.
Some popular Indian starters include Mogo chips (cassava) , Paneer Tikka and Crispy Potato Bhajiya .
Other Indian Accompaniments
Date Tamarind Chutney (Imli chutney)
Coriander Mint Chutney
Lime Pickle
Indian Tamarind Sauce Recipe
Samosa Sauces – Dipping Sauces
Amba Sauce – though not Indian, Middle Eastern amba sauce shares similarity with Indian mango pickle and would work wonderfully with poppadoms.
More Indian Restaurant Style Recipes
Authentic Chana Masala
Brinjal Bhaji
Bombay Potatoes
Chana Saag
Dal Makhani
Naan
Paneer Jalfrezi
Vegetarian Biryani
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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Poppadom Dips
Ingredients
- ½ cup indian onion chutney
- ½ cup indian mint sauce
- ½ cup mango chutney
Serve with
- 8 poppadoms
Instructions
- Place 1/2 cup indian onion chutney , 1/2 cup indian mint sauce and 1/2 cup mango chutney in three different bowls.
- Serve with 8 poppadoms to your guests.
- Break the papad into small bite size pieces, dip and enjoy!
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
