Assorted Papad Canapes / Healthy Papad Snack
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About Assorted Papad Canapes / Healthy Papad Snack
Assorted Papad Canapes is an innovative fusion snack I created for the Belly Nirvana Campaign in association with Place of Origin. This healthy appetizer shines with its oil-free preparation, making it a guilt-free indulgence for any time of day. The recipe features authentic Rajasthani papads, and for this version, I’ve chosen the flavorful Moong Papad and Chana Masala Papad as the crunchy base.
With just a handful of simple ingredients—fresh onion, juicy tomato, and aromatic coriander—these canapes come together quickly for a delightful burst of taste and texture. Perfect for entertaining or as a light snack, these papad canapes offer a vibrant, healthy twist on traditional Indian flavors that everyone will love.
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Recipe Time & More
Ingredients
- 1 Moong Dal (or papad papad)
- 1 Masala Papad (or chana chana)
- 1 Onion (finely chopped medium)
- 1 Tomato (finely chopped)
- leaves Coriander (1 tablespoon chopped, Dhania)
- 1 tsp Chaat Masala
- 1 cup Hung Curd
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Instructions
- Take curd in a muslin cloth and hang over night or 5 to 6 hours. All the water will drain and you will get hung curd.
- Put the curd in a piping bag and keep aside.
- Now divide each papad into 6 triangular pieces.
- Use a tong and very carefully toast the triangular pieces over the flame.
- Now place the roasted papad in a serving plate and cut the tip of the piping bag and pipe hung curd on each piece of papad.
- Add chopped onion and tomato on the piped curd of each papad.
- Sprinkle chaat masala on each of the papad and finally garnish with chopped coriander leaves and serve immediately.
Recipe Notes
You cannot prepare the papad canapes in advance as it might become soggy. So keep everything ready (roasted papad, chopped vegetables), just before serving pipe the hung curd and assemble them quickly.
Additional Tips
- To prevent the papads from getting soggy, assemble the canapes just before serving and ensure that the filling is well-drained of excess moisture.
- For an extra layer of flavor, lightly roast the papads over an open flame for a few seconds until they blister, then immediately press into mini muffin tins to form cup shapes as they cool.
- If you want a vegan version, replace the hung curd with thick cashew or almond yogurt and adjust seasoning with a pinch of kala namak (black salt) for added tanginess.
- Add finely chopped raw mango or pomegranate arils to the topping for a refreshing burst of sour-sweet notes and a pop of color.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 87kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Fiber: 1g | Sugar: 7g
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Amrita Roy
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Looks so incredible! Thank you for sharing.
This looks incredible! I need to try it.
What a great recipe! Thanks for sharing.
Interesting use of hung curd …will try this Diwali.
Looks so delectable! Thanks for posting.
Looks so appetizing! Thank you for posting.