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zero oil masala papad | Indian masala papad recipe | zero oil vegetable papad |
Tarla Dalal
06 December, 2024
Table of Content
This zero-oil version of Masala Papad differs from the usual starter in many ways, and not just in the absence of oil! Usually, when deep-fried papads are used to prepare masala papad, the oil helps to hold the chopped vegetables and spice powders in place. Here, we have used a layer of peppy green chutney for the purpose. Not only does this bind the toppings with the papad, it also enhances the flavour manifold.
Making zero oil masala papad.
1. Roast the papads on a medium flame and keep aside.
2. Mix together a topping of onions, tomatoes, amchur powder, coriander and salt to taste in a bowl.
3. Place a papad on a serving plate, spread 1 tsp green chutney evenly over it, sprinkle a portion of the topping evenly over it.
4. Repeat step 3 to make 5 more masala papads.
5. Serve zero oil masala papad immediately
Enjoy this Indian roasted masala papad treat occasionally, because moderation is always essential.
Remember to serve this zero oil vegetable papad immediately on preparation, especially because green chutney is added and the papad will become soggy after a while.
Pro tips for zero oil masala papad. 1. Onions add a sweet, slightly pungent flavor that complements the other spices in masala papad. The crunchy texture of onions provides a delightful contrast to the crispy texture of the papad. 2. Add 1/2 tsp dried mango powder (amchur). Amchur adds a tangy and slightly sweet flavor that complements the savory and spicy notes of the other ingredients in masala papad.
Enjoy zero oil masala papad | Indian roasted masala papad recipe | zero oil vegetable papad | with step by step photos.
Tags
Preparation Time
10 Mins
Cooking Time
5 Mins
Total Time
15 Mins
Makes
6 masala papads
Ingredients
Zero Oil Masala Papad
To Be Mixed Into A Topping
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
1/2 tsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
salt to taste
Method
- To make zero oil masala papad in a deep bowl combine chopped onions, chopped tomatoes, dried mango powder, chopped coriander and salt. Mix well.
- Roast the papads on a medium flame and keep aside.
- Divide the topping into 6 equal portions.
- Place a papad on a serving plate, spread 1 tsp green chutney evenly over it, sprinkle a portion of the topping evenly over it.
- Repeat step 4 to make 5 more masala papads.
- Serve zero oil masala papad immediately.
Zero Oil Masala Papad recipe with step by step photos
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- like zero oil masala papad | Indian masala papad recipe | zero oil vegetable papad | then see
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what is zero oil masala papad made of ? See below image of list of ingredients for masala papad.
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what is zero oil masala papad made of ? See below image of list of ingredients for masala papad.
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In a bowl put 1/2 cup finely chopped onions. Onions add a sweet, slightly pungent flavor that complements the other spices in masala papad. The crunchy texture of onions provides a delightful contrast to the crispy texture of the papad.
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Add 1/2 cup finely chopped tomatoes. Tomatoes add a tangy, slightly sweet flavor that complements the savory and spicy notes of the papad masala.
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Add 1/2 tsp dried mango powder (amchur). Amchur adds a tangy and slightly sweet flavor that complements the savory and spicy notes of the other ingredients in masala papad.
--3-203942.webp)
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Add 2 tbsp finely chopped coriander (dhania). Coriander has a fresh, citrusy flavor that complements the other spices used in masala papad.
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Add salt to taste. We added 1/4th tsp salt.
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Mix well.
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In a bowl put 1/2 cup finely chopped onions. Onions add a sweet, slightly pungent flavor that complements the other spices in masala papad. The crunchy texture of onions provides a delightful contrast to the crispy texture of the papad.
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Light a gas stove.
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Using tongs or a long fork, hold the papad over the flame.
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Keep rotating the papad to ensure even cooking and prevent it from catching fire.
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Once the papad is golden brown and crispy, remove it from the flame.
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Light a gas stove.
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Place a papad on a serving plate.
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Spread 1 tsp green chutney evenly over it. Green chutney adds a tangy and refreshing flavor that complements the neutral taste of the papad.
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Sprinkle a portion of the masala papad topping evenly over it.
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Serve zero oil masala papad | Indian roasted masala papad recipe | zero oil vegetable papad | immediately.
![]()
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Place a papad on a serving plate.
-
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In a bowl put 1/2 cup finely chopped onions. Onions add a sweet, slightly pungent flavor that complements the other spices in masala papad. The crunchy texture of onions provides a delightful contrast to the crispy texture of the papad.
![]()
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Add 1/2 cup finely chopped tomatoes. Tomatoes add a tangy, slightly sweet flavor that complements the savory and spicy notes of the papad masala.
![]()
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Add 1/2 tsp dried mango powder (amchur). Amchur adds a tangy and slightly sweet flavor that complements the savory and spicy notes of the other ingredients in masala papad.
--3-203945.webp)
![]()
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In a bowl put 1/2 cup finely chopped onions. Onions add a sweet, slightly pungent flavor that complements the other spices in masala papad. The crunchy texture of onions provides a delightful contrast to the crispy texture of the papad.
Nutrient values (Abbrv)per plate
| Energy | 0 cal |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Zero Oil Masala Papad
The Nutrient info is complete
Mruga D
March 13, 2025, midnight
It's difficult to avoid papad..so instead of deep frying lets make it healthier by roasting the papads...adding green paste and coriander, onion and tomatoes...amazing!
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