Masala Khichiya Papad RecipeSoups & Snacks

July 28, 2018 17:16
Masala Khichiya Papad Recipe

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The Masala Khichia Papad is a scrumptious snack of papad that is topped with chopped veggies,  different chutneys and crisp sev. This is prefect snack when you want to have some tasty and easy snack. This snack is a quick and filling snack which is a prefect after school snack for your kid’s. Let’s follow this recipe.


- 4 khichiya papads (easily available in the market)
- 6 tsp melted butter
- 8 tbsp finely chopped cabbage
- 8 tbsp finely chopped onions
- 8 tbsp finely chopped cucumber
- 8 tbsp finely chopped tomatoes
- Salt to taste
- 4 tsp green chutney
- 4 tsp garlic chutney
- 4 tbsp nylon sev
- 2 tsp lemon juice

For Green Chutney

- 1 1/2 cups roughly chopped coriander (dhania)
- 4 green chilies, roughly chopped
- 1 1/2 tsp lemon juice
- 1 tbsp sugar
- 4 tbsp freshly grated coconut
- Salt to taste

For Garlic Chutney

- 1 cup garlic (lehsun) cloves, peeled
- 1/2 cup chili powder
- 1 1/2 tbsp lemon juice
- Salt to taste

For The Garnish

8 tsp finely chopped coriander (dhania)


For Green Chutney

1. In a blender, add chopped coriander, green chilies, lemon juice, sugar, grated coconut, salt and a little water and blend to a smooth paste and keep it aside for later use.

For Garlic Chutney

2. In a blender, add garlic, chili powder, lemon juice, salt, and a little water and blend to a smooth  paste and keep it aside.

How to Proceed

3. Roast a khichiya papad on an open medium flame till light brown spots appear on both the sides.
4. Allow it to cool slightly, place it on a serving plate and press in the center with the help of your palm and break it into pieces.
5. Apply 1½ tsp melted butter evenly over it and sprinkle 2 tbsp of cabbage, 2 tbsp of onions, 2 tbsp of cucumber, 2 tbsp of tomatoes and a little salt evenly over it.
6. Top with 1 tsp of garlic chutney and 1 tsp of green chutney evenly over it and sprinkle 1 tbsp nylon sev and ½ tsp lemon juice evenly over it.
7. Garnish with coriander leaves and serve it.

By Meghna Nath

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