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Indian

Rajasthani Papad Churi Salad

Papad churi crumbles roasted papad over onion and tomato just before eating, so it stays crisp.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Rajasthani Papad Churi Salad

10 mintotal

Prep 5 min · Cook 5 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

Ten minutes, and the last of them matter — the papad must be crushed and dressed at the table.

Method

  1. Roast the Urad Dal Papads either on an open flame using tongs until they have brown spots and are crisp, or microwave them for 60 seconds.

    1 min

  2. Allow the papads to cool for a minute so they harden. Crush them roughly with your hands into uneven, bite-sized pieces into a bowl.

  3. Add the finely chopped onion, tomato, and fresh coriander to the crushed papad.

  4. Sprinkle chaat masala and red chilli powder over the mixture.

  5. Pour the warm melted ghee over the salad and toss immediately. Do not use wet hands or the papad will get soggy.

How to tell it's done

An addictive, ultra-crispy texture slightly softened by fresh veggies, coated in a rich ghee aroma.

Getting it right

Tip

Prep all veggies in advance, but mix in the crushed papad and ghee only seconds before serving to retain maximum crunch.

What to serve it with

Excellent as a crunchy side with classic Rajasthani Gatte Ki Sabzi and Roti.

Common mistakes

The papad goes soft and chewy.
Crush it into the bowl only when everyone is seated, and use dry hands. Papad churi has a working life of about two minutes once the tomato and ghee are on it.
The papad turns bitter.
Roast it to pale brown spots, not dark ones. Papad blackens fast on an open flame, and a scorched patch carries bitterness through the whole bowl.

Substitutions

  • Masala papad works in place of plain urad dal papad and brings its own seasoning, so ease back on the chaat masala.
  • Oil can replace the ghee, though the warm ghee is much of what makes this dish.

Storing and reheating

There is nothing to store. Roast the papad and chop the onion and tomato ahead if you like, keeping them apart, and combine at the table.