Masala Papad: Healthy Mini Bite size Snacks

My tryst with healthy eating after Durga puja is still on. and to stretch the quest further here is a comparatively healthy snack recipe for all your Diwali parties. I have been making this pint sized, juicy, crunchy, tongue tickler masala papad for quite sometime and it never failed to tickle our tastebuds. The best part is it could be made in a ziffy and you pairs really well with both hot or cold beverages.

Masala papad is a very old traditional snack which features in the menucrad of almost all restaurants across North and Southern India. There is hardly any recipe rather its all about assembling few things and then loading the deep fried papad with it. I prefer to use these mini Papads which I get from Spencer's as the size is perfect for a single serving.

Papad or Papadum is very common in North and South India. No meal there is complete without a couple of either fried or dry roasted Papads. In my part of the country we dont pair it regularly with our daily meals rather its a quintessential part of our festive spreads, rainy day Khichuri meals or a favourite snack to bite on while enjoying Rather Mela (Fair).

Papad generally is a thin dry lentil based disks, when deep fried or roasted it crisps up and provides texture to the daily meal. There are many variations of it when the Punjabis love their papads with dry roasted spices, In southern India people love the plain simple ones. but this simple thing is a source of livelihood for many. Its a powerful means for women empowerment across India. I remember a show called Planet food where they featured the beautiful centralised process of Papad making and how it helped regular income to many households.

Enough said here is a simple recipe of masala papad for you to try this Diwali but if you are still not convinced then here is a link of many sweet recipes from my blog that you can also try.

Mini Papad: 12 pieces or 3 big ones cut in quarters

Cucumber: small tender one

Red Onion: small one

Tomato: small one

Coriander leaves: handful

Green chili: 1

Lemon Juice: 1 tsp

chaat masala: 1/2 tsp or as per taste

Chili powder/ or chili flakes: 1/3 tsp

Roasted cumin powder/bhaja masala: 1/4 tsp

Salt

oil for deep frying the Papads

peel and chop the cucumber and onion very finely. If wished remove the seeds. Place in a bowl.

Wash and chop the tomato in small cubes, Remove the seeds.

Wash and pat dry the coriander leaves. Chop finely along with the green chili.

Place everything in a big bowl.

Keep the spices and lemon juice handy.

Heat enough oil to deep fry the papads. Once the oil is smoking, keep the heat to medium and carefully place one small papad. Press with your spatula and it will fluff up. Fry for 10-15 seconds till its lightly golden. Take out and place on absorbent kitchen paper. Repeat with the other papads.

Once you are done with frying, place them on a plate or bowl side by side.

Pour the lemon juice and chaat masala. Adjust the salt and chili powder as per taste.

Finally sprinkle the Bhaja masala and give it a good mix.

Take a spoonful and place on the crisp papads. Be careful not to add the juice from the veggies.

Serve immediately or the juice from the veggies will make it soggy.

I prefer to fry the papads as the oil helps to soak little water from the veggies and it does not get soggy immediately like roasted Papads.

You can also try sprinkling some Alu bhujia or other such fried snacks for extra taste and crunch.

Do not chop the veggies long before assembling or do not add salt to it. It will bring out the juice and the veggies would loose the crispness.

Enjoy with cold Drink or Hot tea as a light crunchy snack.
Wish you all a very Happy Diwali.