Masala Papad Recipe: See 3 Cocktails That Pair Well With The Chakna
When pairing cocktails with food, it is essential to balance flavours, textures, and presentation. The first step is looking for a contrast or balance between the drink and the dish. Light snacks work well with fruit-forward cocktails. Masala papad is a quick option that delivers a bunch of flavours without masking any taste profile. It complements herbaceous as well as rich cocktails alike, offering a dry texture with flexible customisations. Get to know an easy recipe to serve with drinks!
Easy 5-Minute Masala Papad Recipe
Ingredients (Serves 1)
- 1 roasted papad (urad or moong dal-based)
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped tomato
- 1 teaspoon finely chopped green chilli
- 1 tablespoon chopped fresh coriander leaves
- 1/4 teaspoon chaat masala
- 1/4 teaspoon roasted cumin powder
- Salt, to taste
- Lemon juice, to taste
Method
- Roast the papad over an open flame or in the microwave until crisp.
- In a bowl, mix onion, tomato, green chilli, coriander, chaat masala, cumin powder, salt, and lemon juice.
- Spread the mixture evenly over the roasted papad.
- Serve immediately to maintain the crisp texture.
3 Cocktails That Pair Well With Masala Papad
1. Mojito Cocktail
The fresh mint and lime cut through the spice and saltiness of masala papad, offering a crisp contrast.
Ingredients (Serves 1)
- 6–8 mint leaves
- 15 ml fresh lime juice
- 10 ml sugar syrup
- 15 ml white rum
- 10 ml soda water
- Mint sprig and lime wheel, for garnish
Method
- Muddle mint leaves with lime juice and sugar syrup.
- Add white rum and ice.
- Top with soda water, stir gently, and garnish with mint and lime.
2. Martini Cocktail
Its simplicity and dryness balance the tangy and savoury topping, letting the crunch of the papad shine through.
Ingredients (Serves 1)
- 15 ml gin
- 5 ml dry vermouth
- Ice cubes
- Lemon twist or green olive, for garnish
Method
- Stir gin and vermouth with ice in a mixing glass.
- Strain into a chilled martini glass.
- Garnish with a lemon twist or an olive.
3. Whisky Sour Cocktail
The whisky base and lemon's acidity complement the tangy flavours of masala papad without masking it.
Ingredients (Serves 1)
- 15 ml whisky
- 15 ml fresh lemon juice
- 10 ml sugar syrup
- Ice cubes
- Lemon slice, for garnish
Method
- Shake whisky, lemon juice, and sugar syrup with ice.
- Strain into a glass with ice and garnish with a lemon slice.
*Drink Responsibly. This communication is for audiences above the age of 25.
