Masala cheese papad recipe | masala cheese poppadum recipe with step by step photos and video recipe. I am a big fan of masala papad served over there. I always eat one complete masala papad all alone.
We are using masala papad. This recipe incorporates grounds spices such as chilly powder, garlic, and cumin, besides ground black pepper. Today we are making a very yummy version of papad which lips smacking and tempting, we are making Masala cheese papad.
About Masala Cheese Papad Recipe
Masala Cheese Papad is a delightful Indian appetizer or snack topped off with cheddar, onion, and tomato tangy spices flavors.
Masala papad is popular papad that is fried or roasted and topped with a blend of finely chopped garlic, tomatoes, onions, cumin powder, salt, pepper, and a pinch of salt. Make sure you prepare your masala parcels well prepared so that the mixture on top does not mellow the papad.
Among the most flourishing cottage industries in India, the papad making industry is one that supports many indigent households across the country. In many backward and rural areas mostly the womenfolk are motivated to indulge in this profession known across India as papad, papadom, and poppadum, etc.
We use deep-fried or roasted papad topped with ingredients including grated cheese, chopped onions, tomatoes, cucumber, seasonings, and tangy spice mixes. It can be had as a side or a snack. When having as a side it is had along with rice and as a meal accompaniment. You can fry papad, dry roast, or microwave it. It can be eaten with dips or chutneys.
Papad – It’s known by different names across the countries, but this crispy, delicious, and crunchy item has made its place in every household. it has been a part of meals or while just an appetizer in some others. The best friend of any meal is the papad. It’s an inseparable part of any Indian cuisine since forever. Originally, most papads were made with urad dal, rice flour’s, or dal flour’s, but over time they have been made from every kind of starch from rice, potatoes, tapioca, sago, jackfruit, spinach, and off course you can buy quinoa papads.
The urad dal is ground to form a fine powder to which salt a little oil and a crushed pepper are mixed. The dough is divided and shaped into small balls that are rolled out. It can be deep-fried in hot oil or it can be roasted or it can be sundried and you can also roast it on a flat pan or Indian Tawa. It can be alternatively made by roasting it in a microwave oven.
For the Tangy Topping – Along with all the finely chopped vegetables, the lemon juice and chaat masala give it a pleasantly spicy flavor that is hard to resist, while green chilies and red chili powder add some much-needed spicy flavor’s. The papad is surrounded by a layer of spicy masalas, which make it perfect as a spicy cheese sauce or even as a side dish.
Check Out Masala Cheese Papad Video Recipe
How to make Masala Cheese Papad step by step with photo:
1. Fry the papad and keep it aside. You can even roast it if you want.
2. Mix all the ingredients except papad in a bowl.
3. Lay the papad on the serving platter.
4.Top with the mixture.
5. Top with grated cheese.
6. Serve immediately.
Important Suggestions To Keep In Mind
- You can always roast the papad’s but I will recommend to fry it to get the ultimate crispiness and flavors.
- For a change, you can also spread coriander and mint chutney on the papad and then add the masala.
- Make sure you prepare and serve them as soon as you fry them, as it is one of the most delicious things in the world and a perfect addition to any meal.
- You can top your poppadum with any cheese of your choice.
- You can add fine sev on top of these papads also.
These papads can be served as it is or topped with various toppings along with any chutney, sauce or dips of your choice.
I also like to add raw mangoes, sometimes finely chopped, which gives it a delicious spicy note. You can serve this alone as a snack or as an appetizer, or add a slice of finely sliced cucumber, some fresh mint, and a pinch of black pepper.
But make sure to serve them as soon as you fry or roast them and top them with those mixtures to avoid sogginess.Print
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