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–+ servings
Masala Papad Platter

Delicious Masala Papad Platter for Festive Flavors at Home

Masala Papad Platter is a colorful, crispy appetizer that’s perfect for festive gatherings, blending crunchy papad with flavorful toppings and zesty chutney.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 4 platter
Course: APPETIZERS
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Papad
  • 4 pieces Masala Papad Use disco or sabudana papad for variety
For the Chutney
  • 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
For the Toppings
  • 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

Equipment

  • Blender
  • pan
  • Serving Platter

Method
 

Make the Chutney
  1. Blend tomatoes, garlic (if using), ginger, green chilies, and a splash of water in a blender until smooth.
  2. In a pan, heat ghee over medium flame, add the blended mixture along with turmeric, red chili powder, and salt. Cook covered for 6-8 minutes.
  3. Stir in chaat masala and allow it to cool.
Prepare the Toppings
  1. Combine diced onions, cucumber, green chilies, and cilantro in a bowl.
Assemble the Platter
  1. Lay out papad on a serving platter, add chutney, top with veggie mix, and sprinkle pomegranate seeds, sev, chaat masala, and red chili powder. Serve with lemon wedges.

Nutrition

Serving: 1platterCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 500mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

Chutney should cool completely before assembly to prevent soggy papad. Adjust spices to taste, and feel free to experiment with different papad types and toppings for variety.

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