Homemade baked papadums with tomato masala turn snack hour into an event. The papadums are just chickpea flour, nigella seeds, salt, and pepper, rolled thin and baked; the tomato masala stirs together from ripe tomatoes, red onion, green chiles, cilantro, and lime. Count on about seventy minutes with the rest built in.
Who can resist that satisfying crunch of a restaurant papadum, especially when it arrives with a vibrant array of chutneys? While I adore them, I’m not always a fan of the excess oil and salt. My solution? These incredible homemade baked papadums! They deliver all the crispiness you crave without the deep-frying. Made with flavorful chickpea flour, they have a wonderfully rustic, slightly thicker texture. You can roll them out into giant, shareable discs for the whole family or use a cookie cutter to make cute, party-perfect rounds. Get ready to redefine your papadum experience!
Ingredients
• For the Tomato Masala
• 1 pound / 450g (15.9 oz) ripe tomatoes
• ½ red onion
• 1-2 Indian green chiles
• 1 large handful cilantro
• 1 teaspoon / 5g (0.18 oz) salt
• 3 tablespoons / 45ml lime juice
• For the Papadums
• 2 cups / 240g (8.5 oz) chickpea flour, plus extra for dusting
• 2 teaspoons / 10g (0.35 oz) nigella seeds
• ¾ teaspoon / 2g (0.07 oz) ground black pepper
• ¾ teaspoon / 2g (0.07 oz) salt
• 1 teaspoon / 5g (0.18 oz) ground cumin
• ½ teaspoon / 2g (0.07 oz) ground red chile powder
• 3 tablespoons / 45ml (1.5 fl oz) canola oil
• ½ cup / 120ml (4.1 fl oz) water, approximately
Instructions
1. First, make the tomato masala. Finely chop the tomatoes, red onion, green chiles, and cilantro. Combine them in a serving bowl with the salt and lime juice. Stir well and refrigerate until ready to serve—the flavors will meld and deepen over time.
2. To begin the papadums, preheat your oven to 300°F / 150°C. Line two large baking sheets with foil and lightly brush them with oil.
3. In a large mixing bowl, whisk together the chickpea flour, nigella seeds, black pepper, salt, cumin, and red chile powder until well combined.
4. Add the 3 tablespoons / 45ml (1.5 fl oz) of canola oil to the dry . Use your fingertips to rub the oil into the flour until the mixture resembles fine breadcrumbs.
5. Make a well in the center of the flour mixture. Gradually pour in the water, mixing with your hand as you go, until a cohesive dough ball forms. It should be slightly tacky. You may not need all the water.
6. Remove the dough from the bowl, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes.
7. Lightly flour a clean work surface. Divide the rested dough into 4 equal balls. Working with one ball at a time, flatten it between your palms and coat both sides in flour.
8. Roll the dough out as thinly as you can, aiming for a 10-inch / 25cm round. Don’t worry if it’s not perfectly circular—a rustic look is part of the charm! Add a little more flour if it begins to stick.
9. Carefully transfer the rolled papadum to a prepared baking sheet. Repeat with the remaining dough, working in batches if necessary. Keep any unrolled dough covered to prevent it from drying out.
10. Bake for 20 minutes, or until the papadums are golden brown, crisp, and hard when you tap them.
11. To serve, place the warm papadums on a platter. You can serve the tomato masala in a bowl on the side or use a slotted spoon to pile it directly onto the papadums, leaving the excess liquid behind.
Nutritional Information
• Serving Size: 1/8th of recipe (½ a large papadum with masala)
• Calories: 155 kcal
• Protein: 6g
• Carbohydrates: 20g
• Fat: 6g
• Sodium: 450mg
Pro Tips
• For the crispiest results, roll the dough as thinly as you can. If it sticks, place the dough ball between two sheets of lightly floured parchment paper and roll.
• Letting the dough rest for the full 30 minutes is crucial. This allows the chickpea flour to fully hydrate, making the dough much easier to roll without cracking.
• Feel free to customize the spices. Add a pinch of asafoetida (hing) or some crushed garlic to the dough for a different flavor profile.
• Store cooled, baked papadums in an airtight container at room temperature for up to 3 days. Refresh them in a warm oven for a few minutes to bring back their crispness.
FAQ
Q: Are these baked papadums gluten-free
A: Yes, this recipe is naturally gluten-free. It uses chickpea flour (besan), which does not contain gluten, making it a perfect snack for anyone with gluten sensitivities or celiac disease.
Q: Is this recipe a good source of vegetarian protein
A: Absolutely. Chickpea flour is an excellent source of plant-based protein. Each serving of these papadums with masala provides 6 grams (0.21 oz / 6 g) of protein, making it a nutritious and satisfying vegetarian snack.
Q: Can I make this recipe vegan
A: This recipe is already 100% vegan as written. It uses only plant-based ingredients like chickpea flour, oil, water, and spices, so no modifications are needed to fit a vegan diet.
Q: How do I store leftover baked papadums
A: Store the completely cooled papadums in an airtight container at room temperature for up to 3 days. If they lose any crispness, you can reheat them in a warm oven for a few minutes. Keep the tomato masala stored separately in a covered container in the refrigerator.
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Homemade Baked Papadums with Tomato Masala
Ingredients
Method
- First, make the tomato masala. Finely chop the tomatoes, red onion, green chiles, and cilantro.
- Combine them in a serving bowl with the salt and lime juice.
- Stir well and refrigerate until ready to serve—the flavors will meld and deepen over time.
- To begin the papadums, preheat your oven to 300°F / 150°C.
- Line two large baking sheets with foil and lightly brush them with oil.
- In a large mixing bowl, whisk together the chickpea flour, nigella seeds, black pepper, salt, cumin, and red chile powder until well combined.
- Add the 3 tablespoons / 45ml (1.5 fl oz) of canola oil to the dry . Use your fingertips to rub the oil into the flour until the mixture resembles fine breadcrumbs.
- Make a well in the center of the flour mixture. Gradually pour in the water, mixing with your hand as you go, until a cohesive dough ball forms. It should be slightly tacky. You may not need all the water.
- Remove the dough from the bowl, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes.
- Lightly flour a clean work surface.
- Divide the rested dough into 4 equal balls.
- Working with one ball at a time, flatten it between your palms and coat both sides in flour.
- Roll the dough out as thinly as you can, aiming for a 10-inch / 25cm round.
- Don't worry if it's not perfectly circular—a rustic look is part of the charm!
- Add a little more flour if it begins to stick.
- Carefully transfer the rolled papadum to a prepared baking sheet.
- Repeat with the remaining dough, working in batches if necessary.
- Keep any unrolled dough covered to prevent it from drying out.
- Bake for 20 minutes, or until the papadums are golden brown, crisp, and hard when you tap them.
- To serve, place the warm papadums on a platter. You can serve the tomato masala in a bowl on the side or use a slotted spoon to pile it directly onto the papadums, leaving the excess liquid behind.
- Letting the dough rest for the full 30 minutes is crucial. This allows the chickpea flour to fully hydrate, making the dough much easier to roll without cracking.
