Description
Masala Papad Platter is a vibrant and festive Indian snack featuring crisp roasted masala papads topped with a tangy tomato-ginger chutney and a fresh mixture of onions, tomatoes, cucumber, and cilantro. Garnished with pomegranate seeds, sev, and lemon wedges, this dish offers a delightful combination of textures and flavors perfect for a light appetizer or party treat.
Ingredients
Scale
Masala Papad Base
- 1 Masala Papad (Crunchy base that can be roasted or fried)
Chutney
- 2 medium Tomatoes (Deseeded and finely chopped)
- 1 inch Ginger (Grated or finely chopped)
- 2 cloves Garlic (Optional)
- 1 Green Chili (Finely chopped)
- 0.5 tsp Turmeric Powder (Use fresh turmeric for enhanced flavor)
- 1 tsp Red Chili Powder (Preferably Kashmiri chili)
- Salt (Moderate to taste)
- 0.5 cup Water (For chutney consistency)
- 2.5 tbsp Ghee (Substitute with oil for vegan option)
Veggie Mixture and Garnish
- 2 medium Onions (Finely chopped)
- 2 medium Tomatoes (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 tomatoes, grate the ginger, finely chop garlic (if using), and green chilies. Chop onions, cucumber, and cilantro. Set aside all ingredients.
- Make Tomato-Ginger Chutney: In a blender, combine the chopped tomatoes, ginger, garlic, green chilies, and water. Blend until smooth, forming a flavorful chutney base.
- Cook Chutney: Heat ghee in a pan over medium heat. Pour in the blended tomato purée and add turmeric powder, red chili powder, and salt. Simmer the mixture for 6-8 minutes, stirring occasionally, until it thickens slightly and flavors meld.
- Prepare Veggie Mixture: In a mixing bowl, combine the finely chopped onions, tomatoes, cucumber, green chilies, and cilantro. Toss well to mix flavors evenly.
- Assemble Papad Platter: Arrange the crispy masala papads on serving plates. Spoon a generous amount of the warm chutney over each papad, then evenly top with the fresh vegetable mixture.
- Garnish and Serve: Sprinkle pomegranate seeds and sev over the top. Dust lightly with chaat masala for extra tang. Serve with lemon wedges on the side for squeezing over just before eating.
Notes
- For a vegan version, substitute ghee with vegetable oil.
- Masala papads can be roasted over an open flame or fried for extra crispiness.
- Chaat masala enhances the tangy flavor but can be omitted if unavailable.
- Add sev just before serving to maintain crunch.
- Adjust green chili quantity to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Indian
