I roasted my papad in the microwave for 40 seconds, flipping once in between. Let it cool for 2 to 3 minutes.
Prepare the topping
Chop all the required vegetables and add them to a bowl.
Add the salt, ¼ tsp of red chili powder, and chaat masala before serving and mix well.
Assemble the masala papad
Generously spread the filling evenly on the papad. I love my papad loaded with filling. So I used the above filling for two papads. But you can use it for 3 to 4 papad maximum but not more. It also depends upon the size of the papad. Sprinkle some more chaat masala, red chili powder (¼ tsp of each on both the papad), sev (1 tbsp on each), and lemon juice (½ tbsp on each) and serve immediately.
It's a highly customizable recipe. Make the filling as per your liking. The only thing is, assemble just before serving.
Do not add the salt to the filling beforehand, as it might ooze out water. It's an easy recipe to put together, so do the other steps before serving except for chopping.