Also Known as
The word occurs in a well known tongue twister - "Kacha papad, Pakka papad". The papad is a thin Indian wafer, sometimes described as a cracker or flatbread. It is usually made from dried lentils; eaten fried or roasted. The papads are processed in different tastes utilizing natural inbuilt flavors to suit individual requirements.
Papad is a dried lentil chip studded with Indian spices which can be grilled or deep fried. Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as, for example, chili, cumin, garlic or black pepper. The composition of the papad varies by addition of a large number of ingredients such as cereal flour, pulse flour, soya flour, spice mixes, chemical mixes and different vegetable juices to improve both organoleptic and nutritional characteristics. Sometimes baking soda is also added. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun) and can be cooked by deep-frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.
It is served as an accompaniment to an Indian meal, as a snack and as croutons in soups. Papads are thin wafers made of urad dal. Papads or Papadams is an example of the genius of Indian cuisine.
There are basically two kinds of Papad -
- North Indian papads and the smaller South Indian papadams or appalams.
- North Indian papads may be roasted or deep fried but South Indian papads are best fried.
Gigantic range of Bikaner papad can be purchased at the most acceptable price. It is usually made from Urad dal flour & Moong dal flour, Salt, Black Pepper, Papad khar, Asafoetida & Edible Oil. Bikaner name is not only famous among Indians but is also well known internationally.
It is also called Appalam, a South- Indian specialty papad. It is made from black gram flour(urad) and are flat and circular in shape. These are readily available in the market. These papadams are deep fried and served as an accompaniment along with the meals.
Mini-papads are convenient to serve and eat. The smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps.
Roasted and crushed bikaneri papad
For roasted and crushed bikaneri papad, first roast the papad on an open flame till it turns crisp. Break the papad into small pieces and crush using your hands into fine or coarse texture. Roasted and crushed papad are often eaten as an appetizer or a snack and can be eaten mixed with various chopped onions, tomatoes, chutney or other dips and condiments. These crushed papad are also used to make famous Marwari snack, called papad ki churi.
They are a traditional accompaniment to rice and dal in Indian cuisine. Roasted papads can be served plain or topped with a mixture of onions, tomatoes, chaat masala and coriander to be served as masala papad. To roast papad, place on a salamander and roast on both sides till they get tiny brown spots. Alternatively, you can roast papads on open flame Ensure you use tongs while doing so for safety purpose.
How to Select
It is available in the market very easily of various brands. Though, Lijjat is a very popular brand used. Check that they are not stuck to each other. Dry form is more acceptable.
" Papads are typically served as an accompaniment to a meal in India.
" It is also eaten as an appetizer or a snack and can be eaten topped with various toppings such as chopped onions, chutney or other dips and condiments.
" The extraordinary taste of Rajasthan cuisine is papad curry or papad ki sabji. Here we are soaking the papads in gravy and making an excellent curry. It tastes superb with Jeera(cumin) rice
" Papad are delicate and thin discs which may be spiced or unspiced. Masala Papads are a great variation to plain Papads
" Traditionally enjoyed with a selection of chutneys and pickles and as an accompaniment to Indian meals. Mint chutney compliments the taste plain papad.
" Papad is popular and tasty snack food of India. Different flavoured papads are also available - Asafoetida, Black Pepper, Green and Red chilly, Cumin, Garlic, Cardamom, Clove and Cinnamon in different proportion.
" Take a bite after the Daal chawal is in your mouth or alternatively the Daal chawal can also be scooped up with the papad.
" Papad can be munched on as a snack.
" It may be served with soup or the main meal.
" It is often crushed and sprinkled on rice.
" A traditional Indian thali or platter always includes papad.
" Papads are usually deep fried for special occasions.
" Crushed raw papads can be used as a coating for kebabs and tikkis, also are used to make some Gujarati subzis like Methi- Papad nu shaak, Ghatia- papad nu shaak.
How to Store
Papads are best stored in an airtight container for at least one year. Occasionally put them out in an airy place so that they are preserved better. Although perishable, it's always better to purchase small packets and purchase regularly as desired.
" Papad is good appetizer and digestive.
" Roasted or grilled papad helps to absorb the fatty material from mouth and throat when consumed at the end of the meal.
" Moderate intake is fine, but do not over do it. It is very high in sodium, hence not advisable for hypertensive people.
" Papads are made of lentils and thus are free from gluten, rich in protein and dietary fiber.