Heat a non-stick pan on medium flame and roast 4 large papads one by one until they are crispy. Set aside.

In a bowl, mix 100 grams of grated paneer, 1 finely chopped onion, 1 finely chopped tomato (seeds removed), 1 finely chopped green chilli, 2 tablespoons of finely chopped coriander leaves, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of chaat masala, and salt to taste.

Squeeze half a lemon into the mixture and mix well.

Place the roasted papads on a serving plate. Evenly distribute the paneer mixture on top of each papad.

Garnish with a few coriander leaves and serve immediately to enjoy the crunch of the papads.