Masala Papad is really simple to make, but it has to be served right away before it gets soggy. Here, I have tried to recreate how they serve at Sai Sagar, Bandra. They always sprinkle some sev on top.
2 ready made papads
oil to deep fry
1 tbsp Finely minced red/purple onion
1 tbsp Finely minced tomatoes
1/2 tbsp Finely minced cilantro/coriander leaves
1 tbsp nylon sev
2 lemon wedges
A generous pinch of chaat masala
1. Deep fry papads.
2. Sprinkle all the garnish.
3. Serve immediately
1. After garnishing, serve immediately before the papads turn soggy.