Masala Papad Platter
Masala Papad Platter- the simplest, most colorful appetizer to kickstart your Diwali parties! With a quick tomato chutney and easy toppings, this crunchy, bite-sized dish is the perfect finger food for your card parties.
Ingredients
- 20 small disco masala papad , roasted or fried
- 4 sabudana papad , roasted or fried
Tomato Chutney:
- 3 medium tomatoes
- 1 inch ginger
- 2 cloves garlic , optional
- 1 green chilies , finely chopped
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp chaat masala
- 2 1/2 tbsp ghee
- salt , to taste (keep on lower side)
- 1/2 cup water
Topping:
- 2 medium onions , finely chopped
- 1 tomatoes , deseeded and finely chopped
- 1 cucumber , finely chopped
- 2 tsp green chilies , finely chopped
- 1 tbsp cilantro , finely chopped
Garnish:
- 2 tbsp pomegranate seeds
- sev (bhujiya)
- chaat masala
- red chili powder
- roasted cumin powder
- lemon wedges
Instructions
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To make the chutney, in a blender, purée the tomatoes, garlic, ginger, green chilies, and water into a fine paste.
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In a pan, heat ghee and add in your tomato purée, turmeric, red chili powder, and salt. Cook covered for 6-8 minutes until the ghee separates. Stir in the chaat masala and take off the heat. Your tomato chutney is ready, let it cool.
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For the topping, mix together the onions, tomatoes, cucumbers, green chili, and cilantro. Set aside until ready for assembling.
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To assemble, lay the papad in a single layer. Add a small dollop of sauce and topping on each one. Garnish with pomegranate seeds, sev, chaat masala, red chili powder, and roasted cumin powder. Serve with a lemon wedge and enjoy, Your Masala Papad is ready!