Crispy Papad Canapés with Hung Curd & Chaat Masala

6 hours 20 minutes

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Crispy Papad Canapés with Hung Curd & Chaat Masala - Plattershare - Recipes, food stories and food lovers

4.50 from 6 votes
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About Crispy Papad Canapés with Hung Curd & Chaat Masala

These delightful Crispy Papad Canapés are a healthy and flavorful twist on a classic Indian snack. Created for the Belly Nirvana Campaign in association with Place of Origin, this recipe showcases the versatility of Rajasthani papads with a vibrant topping of fresh onion, tomato, and fragrant coriander.
Oil-free and quick to assemble, these canapés are perfect for parties or a light, satisfying meal. The crunchy papad base provides the perfect contrast to the creamy hung curd and the zesty chaat masala, creating a symphony of textures and tastes.
Using simple, fresh ingredients, this recipe is both elegant and approachable, guaranteeing a delicious experience for everyone. Try it with moong dal and chana masala papads for a truly authentic Rajasthani flavor.
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Recipe Time & More

Prep6 hours
Cook20 minutes
Total6 hours 20 minutes
Calories87 kcal
Serves2
Served AsSnacks
Recipe TasteCrunchySourTangy

Ingredients
 

Papads

Topping

  • 1 medium Onion finely chopped
  • 1 medium Tomato finely chopped
  • 2 tbsp Coriander chopped (dhania), fresh

Other Ingredients

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Instructions
 

Prepare the Hung Curd

  • Place 1/2 cup of plain yogurt in a muslin cloth or cheesecloth. Tie the cloth securely and hang it for 5-6 hours, or overnight, allowing the whey to drain. This will result in thick, creamy hung curd (Greek Yogurt).

Prepare the Papads

  • Divide each papad into 6 triangular pieces.

Toast the Papads

  • Using tongs, carefully toast the triangular papad pieces over an open flame until lightly crisp. Be cautious to avoid burning them.

Assemble the Canapés

  • Place the toasted papad pieces on a serving plate.
  • Transfer the hung curd to a piping bag (or a ziplock bag with a corner snipped off). Pipe a dollop of hung curd onto each papad piece.
  • Top with finely chopped onion and tomato.
  • Sprinkle generously with chaat masala.
  • Garnish with fresh chopped coriander leaves.
  • Serve immediately to enjoy the best flavor and texture.

Recipe Notes

Expert Tips

  • For extra flavor, you can lightly brush the papads with a little ghee or oil before toasting for a richer taste, although the recipe is designed to be oil-free.
  • If you don't have a piping bag, you can simply spoon the hung curd onto the papads.
  • Feel free to experiment with other types of papads or add other toppings like finely chopped green chilies or pomegranate seeds for extra color and zest.
  • Prepare the hung curd ahead of time for easier assembly. It can be stored in the refrigerator for up to 3 days.

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4.50 from 6 votes

Recipe Nutrition

Calories: 87kcalCarbohydrates: 9gProtein: 5gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gFiber: 1gSugar: 7g

In collaboration with

Recipe sponsored by PlaceofOrigin.in - Indian Tastes Delivered Visit Profile / Website

Amrita Roy
Amrita Roy

I am Amrita, a medical writer by profession and love to experiment with food. My passion of writing and cooking has motivated me to create an accessible diary (Blog: Motions and Emotions) where I share my thoughts and culinary skills. Generally I share easy and tasty recipes which can be tried by any one starting from novice to experienced, bachelor to married persons.

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