Papad Chutney Recipe (Hapla chutney)

Papad Chutney Recipe (Hapla chutney)

Konkani cuisine’s hapla chutney or hapla kismuri is a papad salad of sorts. Yup, poppadom salad. A Konkani style urad papad (black lentil) salad. It makes up for a humble Konkani cuisine side dish for lunch & dinner.

Humble because, the person who came up with the idea of this salad, probably just threw in few ingredients always present in a Konkani kitchen. Urad papads are an important part of a Konkani meal. Grated coconut, tamarind, salt, dried red chillies are ground into a coarse, dry chutney. Deep fried urad dal papads are crushed and are added to the spicy coconut chutney for crunch. It is then mixed with finely chopped onions to make this humble dish.

This papad salad goes amazingly well with congee (brown rice congee - pyej in Konkani), rice & dalithoy (Konkani style dal), curd rice, pretty much anything. That’s comfort food for most Konkanis. I love devouring on it, on its own. It’s spicy, crunchy & delicious. 

'Haply chutney' is made using spicy, red urad dal papads (the ones made using chilli powder, called teek hapolu in Konkani) and also using white, bland urad papads (cheppa hapolu or papodu in Konkani). So, use papads of your choice to make 'hapla chutney'. You can even use bland & spicy urad papads together in this salad. 

A quick, easy recipe.


  • 2 urad dal papads
  • 1 medium sized onion
  • 1/2 cup grated coconut
  • 2 chickpea sized tamarind
  • 1 teaspoon of coriander seeds
  • 3-4 dried red chillies
  • Salt to taste
  • Oil for deep frying papads

Serves: 1-2

Preparation Time: 15-20 minutes

Preparation Method:

  1. Deep fry urad dal papads & keep them aside.
  2. Heat a tempering pan, add a teaspoon of oil, coriander seeds, pieces of dried red chillies & fry them for a minute. Fry them to just enough to remove their raw taste.
  3. Set them aside & let them cool down completely.
  4. Then grind them along with grated coconut, tamarind, salt into a coarse powder without using any water. 
  5. If you've grated coconut freshly, then the coconut chutney might turn out to be a little sticky. 
  6. Ideally, we want a powdery coconut chutney. You could grate coconut 2-3 hours before you intend to make the chutney, to avoid it from getting all sticky & to get a dry chutney. Keep the grated coconut spread out on a plate, in the open, so that it dries out a little. 
  7. If you're in a hurry & your chutney turns out a little sticky, even then it'll taste delicious. There'll only be a minor difference in the texture of the chutney. It definitely won't alter the taste. So, don't fret. :)
  8. Transfer the ground chutney into a bowl. 
  9. Just before serving, mix in finely chopped onion, crushed pieces of papad.
  10. Roughly crush papad into the bowl. Make medium to small sized pieces.
  11. Mix well & serve.
  12. Once mixed, papad pieces get soggy & soft with time. So, mix them in just before serving. Empty this salad immediately.

Serving suggestions:

  1. Serve this papad salad as a side for lunch along with steaming hot rice & dalithoy.
  2. Serve this papad salad as a side along with curd rice.
  3. Or serve it along with a bowl of steaming hot brown rice congee for dinner. 

Tags: Hapla kismuri, papad salad, urad papad salad, hapla chutney, papad chutney, GSB Konkani cooking, GSB Konkani recipe, GSB Konkani cuisine, GSB Konkani food, side dish, vegetarian, vegan food, comfort food, recipe, bachelor recipe, quick & easy recipe.