Salad on Papadam (Masala Papad)

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Crispy papad topped with a spicy, tangy salad makes a refreshing and irresistible appetizer. Masala papad is full of vibrant flavors and is extremely easy to prepare—perfect for parties or quick snacks.

Papad is a round, flat, dry cracker made from lentils and is available uncooked at Indian grocery stores. It can be deep-fried or dry-roasted.

Ingredients

  • 2 plain papads

  • 2 medium tomatoes, seeded and finely diced (about 1 cup)

  • ½ English cucumber or deseeded cucumber, finely chopped (about ½ cup)

  • 2 tablespoons fresh cilantro, finely chopped

  • 1 teaspoon ginger, finely shredded (optional)

  • 1 green chili, finely chopped (optional)

  • Juice of ½ lemon

  • 2 teaspoons oil

Spice Mix for Garnish

  • ½ teaspoon salt

  • ¼ teaspoon black salt

  • ½ teaspoon dry-roasted cumin seed powder

  • ⅛ teaspoon black pepper

  • A pinch of red chili powder

Method

  1. In a bowl, mix tomatoes, cucumber, cilantro, ginger, and green chili. Set aside.

  2. In a small bowl, mix all the spice mix ingredients. Set aside.

  3. Lightly oil the papads on both sides and keep aside.

  4. Heat a skillet over medium-high heat. Roast the papads one at a time, pressing gently with a spatula.

    • The papads should turn light yellow with a few brown spots.

    • Be careful not to over-roast.

  5. While still hot, fold each papad into quarters on the skillet to form triangles.

  6. Remove from the skillet and break along the folds to create four triangular pieces from each papad.

  7. Place one papad triangle on a plate and top with the prepared salad mixture.

  8. Drizzle with lemon juice and sprinkle the spice mix generously on top.

  9. Serve immediately to retain crispiness.

Notes

  • Removing tomato seeds helps keep the papad crunchy.

  • English cucumber is ideal as it is crisp on the outside and tender inside.

  • The salad mixture can be prepared in advance; add toppings only just before serving.

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