Air fryer recipe · Snacks
Loaded Masala Papad Chaat
Shatter-crisp papad crowned with cool onion, tomato and tangy chaat masala.
- 6 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 25kcal
- 0.6 gprotein
- 3.8 gcarbs
- 0.7 gfat
- 0.9 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Plain papad4
- Onion, finely chopped1
- Tomato, chopped1
- Chaat masala1 tsp
- Oil sprayas needed
- Lemon juice1 tsp
Method
Prep the toppings
Finely chop the onion and tomato and keep them on a dry plate. Squeeze over the lemon juice and toss with half the chaat masala, so the topping is tangy and ready to pile on the second the papad turns crisp.
Mist the papad
Lightly spray both sides of each papad with a film of oil so it puffs and crisps evenly without scorching. Just a bare misting is enough, because too much oil makes papad turn chewy and soft rather than snapping crisp.
Top after crisping
As soon as the papad is fried and crisp, scatter the onion and tomato mix over each one while it is still warm. Finish with a last dusting of chaat masala for a bright, tangy lift over the crunchy base.
Air-fry to a crackle
Lay the papads flat in a single layer without overlapping and air-fry at 190°C for 4 min, until they curl, puff and turn crisp. Keep a close eye on the last minute, as papad browns fast and can darken in seconds.
