Cook the papad - my preferred method is roasting on an open flame. The little char it gets on the edges gives it a unique flavor. Keep flipping the papads over the flame with a pair of tongs, till all of the papad is cooked. There will be a few charred spots, but that is part of the game.
Get all the toppings together, ready to go.
Lay out the papads next to each other. Add a little of each topping to each of the papads. They are now ready to eat!
Do not ever pre assemble the masala papad. The toppings will make the papads soggy. What makes this a fun and delicious recipe is the crispy crunchy texture of the papads along with the softness of the toppings. You don't want to mess with that.