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Papad is an Indian flatbread or wafer made from starches such as rice, flour, lentils, potatoes, chickpeas, or black gram. It can be seasoned with spices and served as a crisp or a wrapper for fillings. Papad is often served with chutney as a starter before an Indian meal.
Papad is an Indian appetizer or snack. The name of this food comes from the word papaddum. It is a type of flatbread or wafer. Round in shape, papad can be heated or prepared in a variety of ways. Papad can be made with a variety of base ingredients, which are usually starches.
Though internationally popular, these Indian wafers or flatbreads are especially popular in Northern India. The term for the kitchen was shortened to “papad” in this region. It is one of the most basic and significant elements of South Asian gastronomy.
Papad is made from one or one of the following combinations: rice, flour, lentils, potatoes, chickpeas or black gram. Black gram, otherwise known as urad or black lentil, is not a true lentil. It’s actually a bean. When ground into a paste, the texture or black gram is ideal for papad.
In North India, these crackers are often made with lentils. A lentil is a legume native to India, like black gram. Whatever carbohydrate is used, it is typically ground or mashed and mixed with other ingredients. Salt and peanut oil are usually added, regardless of what else is in the dough. It is generally a dish rich in protein and fiber.
This Indian delight is very aromatic. It can be seasoned with many spices, which emit a lot of fragrance. Black pepper is a popular choice, as are chili peppers and cumin, which give it a smoky flavor. Garlic is also often used. The combination of these spices and similar ones are often collectively referred to as Indian spices.
After making the dough with salt and peanut oil, the snack is usually fried or roasted. It can also be dried naturally, toasted or even microwaved. They are crispier when fried and are often served this way in Americanized Indian restaurants.
Papad has a circular shape, although it is never perfectly round. It can be small or large. When served as small wafers, papad can be eaten as a crisp. When made into larger, softer wafers, it can be used as a wrapper to hold other fillings. In this case, it’s more like a flatbread.
Indian wafers can be dipped or spread with a variety of toppings or sauces. Chutney is a popular choice. A chunky dip made with contents such as fruits, vegetables, spices, and yogurt, chutney is often served with papad as a starter before an Indian meal. It can also be topped with basic chopped vegetables or seasonings.
Papaddum is spelled and articulated very differently around the world. There are at least ten spellings and as many pronunciations of the base word of the moniker. In many regions, it is pronounced “pah-pur” instead of “pah-pad.
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