Masala papad is the Indian version of nachos. Typically, poppadoms are topped with an onion salad and made with tomatoes and coriander. To jazz things up I have added mint sauce and coriander chutney. This gives it a bit more of an Indian style nacho feel.
I have been eating loaded poppadoms long before I discovered Mexican nachos. My mum would make us this recipe as a snack when we were younger. This is how poppadoms were served in our house as a starter or snack. We would also have papad with Gujarati dishes, however without the toppings.
Papad, poppadom or papadum, they have many different names. They are super thin and disc shaped. Generally, they are served as an accompaniment to Indian meals or as an appetiser in Indian restaurants with dips and chutneys. They are made using Urad flour, which is black gram flour (made from black lentils), lots of spices and a special sodium bicarbonate called sanchoro.
In the summer holidays my grandmother and mum would make poppadoms at home. It would take hours to make the dough, roll them out and lay them out to dry. My sisters and I had the job of laying them out to dry on old saris in the sun. We would make big batches and freeze them to ensure they lasted the year. Nowadays, my mum brings readymade ones back from India for us. You can buy poppadoms in supermarkets too now, these work perfectly for this recipe.
Start with making the mint sauce by blitzing the ingredients in a food processor and mixing with yoghurt. For the coriander chutney do the same but don’t add the yoghurt sauce. If you have any coriander mixture leftover, freeze it and make coriander and yoghurt dip in the future. Finely chop all the ingredients for the salad and season with salt, red chilli powder and lime. I always roast the poppadoms instead of frying them. Break the poppadoms into bite size pieces and top with the sauce, chutney and salad.
Loaded poppadoms are the perfect dish for sharing. Try it as a starter next time you are making an Indian feast.
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Loaded Poppadoms - Masala Papad
Yield 4 people
Loaded poppadoms or masala papad is the perfect dish for sharing as a starter or snack. Poppadoms topped with an onion salad, mint sauce and coriander chutney. This recipe takes 30 minutes to make from start to finish.
For mint sauce:
- handful of fresh mint, trimmed
- 1 clove garlic, peeled
- 120g (½ cup) plain yoghurt
- ½ teaspoon salt
For the chutney:
- big handful of fresh coriander, destemmed
- 1 clove of garlic, peeled
- 1 bird’s eye chilli
- ¼ teaspoon salt
- 1 tablespoon sunflower oil
- ¼ lime, juiced
- 2-4 peanuts
For onion salad:
- 1 medium red onion, finely chopped
- 1 tomato, deseeded and finely chopped
- handful of coriander, destemmed and chopped
- ½ teaspoon red chilli powder
- ½ teaspoon salt
- ½ lime, juiced
- 6 poppadoms
- To make the mint sauce, place the mint and garlic in a food processor and blend into a fine paste. Transfer into a small bowl and combine with the yoghurt and salt. Mix well into a smooth sauce.
- Now make the coriander chutney. Place all the ingredients into a food processor and blitz into a fine paste.
- For the onion salad, mix all the chopped ingredients in a bowl.
- Grill the poppadoms using tongs, place over the gas flame or on top of the splatter screen or wire roaster. Alternatively you can microwave the poppadoms for 30 seconds on each side or follow the instructions on the back of the packet.
- Break the poppadoms into large bite size pieces and layout one layer on a serving plate. Top with the onion salad and drizzle with the mint sauce and coriander chutney.
- Repeat this to create another layer. Serve immediately with the remaining sauce, chutney and onion salad.
- Make the mint and coriander sauce beforehand. Keep in an airtight container in the fridge.
- Can be served deconstruction by skipping the layering steps.
- Leftover coriander chutney can be frozen or used to make coriander and yoghurt dip.
Courses snack or starter
Amount Per Serving
% Daily Value
Total Fat 10 g
Saturated Fat 2 g
Unsaturated Fat 5 g
Cholesterol 5 mg
Sodium 738 mg
Total Carbohydrates 14 g
Dietary Fiber 2 g
Sugars 5 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.