Mango masala papad recipe – The classic masala papad recipe takes an interesting and healthy twist with mangoes in this mango season.
Masala papad is a classic Indian starter recipe. In restaurants, they deep fry the papad and serve it with a simple onion-tomato mixture on top. It’s a simple starter but a great crowd pleaser. I have already posted the classic restaurant-style Masala papad recipe in Jeyashris kitchen.
In this mango season, I want to share a healthy and interesting version of masala papad recipe using Raw and Ripe mangoes. You can customise the ingredients according to your taste and availability. Jeyashri’s Kitchen has a wide and unique variety of Mango recipes. This Mango masala papad is a perfect party appetizer. Try this during this mango season and make your party special.
Also check out our Mango piyush recipe, Mango shrikand, Mango dhokla, Mango masala poha
Mango masala papad recipe
Ingredients
- 6 papad use North Indian style papad
- 1 onion finely chopped
- ¼ cup tomato finely chopped
- ¼ cup cucumber finely chopped
- ¼ cup raw mango finely chopped
- ½ cup ripe mango finely chopped
- ¼ cup colored capsicum finely chopped
- ¼ cup grated carrot
- 3 tbsp grated beetroot
- ¼ cup sweet corn
- 1 tbsp pumpkin seeds and sunflower seeds each
- 1 tsp chaat masala
- Salt as needed
- ½ tsp red chili powder
- 2 green chilis finely chopped
- 2 tbsp coriander leaves
- 1 tsp lemon juice
Instructions
- In a bowl add finely chopped onions, tomato, raw mango, cucumber, cooked sweet corn, grated carrot and beetroot, colored capsicum.
- Now add finely chopped ripe mango.
- Add finely chopped coriander leaves, chaat masala, red chili powder, salt and green chilis.
- Usually we don’t add seeds in masala papad, but for a crunch we are adding it.
- Add pumpkin seeds sunflower seeds
- Add 1 tsp lemon juice
- Mix well
- Place cooked papad on a plate
- Sprinkle the veg mixture on this
- Serve immediately
- Mango masala papad ready
Notes
- In a bowl add finely chopped onions, tomato, raw mango, cucumber, cooked sweet corn, grated carrot and beetroot, colored capsicum.
- Now add finely chopped ripe mango.
- Add finely chopped coriander leaves, chaat masala, red chili powder, salt, and green chilies.
- Usually, we don’t add seeds to masala papad, but for a crunch, we are adding them.
- Add pumpkin seeds and sunflower seeds
- Add 1 tsp lemon juice.
- Mix well. Masala papad topping is ready.
- Place cooked papad on a plate. I microwaved the papad. You can deep fry or fire-roast the papad.
- Sprinkle the veg mixture on this
- Serve immediately
- Mango masala papad ready.
Notes:
- You can add chickpeas or rajma to this mango mixture.
- You can microwave the papad or deep fry it, or fire roast it.
- Papad can be replaced with salt crackers | biscuits
- Mango masala papad is a perfect party starter.
