Papad is also known
as Papadum. Papad is nothing but the thin Indian wafer, which can be refereed
as a cracker or flat bread. Papad is generally made from dried lentils, it can
be eaten fried or roasted. There are variety of papad flavors available in the
market, that are made to suit the requirement of each and every individual. The
basic composition of the papad varies from a number of ingredients such as
cereal flour, pulse flour, soya flour, spice mixes, chemical mixes and
different vegetable juices for improving both organoleptic and nutritional
characteristics.
Before making any papad, its dough is required to make. That dough contains
salt and peanut oil and some flavors to make the special regional papad. Baking
soda is also one of the main ingredient for making good papad. The dough is
shaped into a thin, round flat bread and then dried (traditionally in the sun).
Papad can be cooked by deep-frying, roasting over an open flame, toasting or
microwaving.
In India, Papad has a
vital place in every meal. It is highly served or accompanied either as a
snack, chaat or with main course recipes. Papad is an example of the genius of
Indian cuisine. Originally there are two types of Papad – North Indian papad
and South Indian papad. They come into different sizes and textures such as
mini papad, big papads, roasted papad, khakra and many more.
Papads of various brands are easily available in the market. One
of the most famous market brand is Lijjat. You can get variety of tasty and
flavorful Lijjat papads with different shapes and sizes. Always check that they
are dry and not stuck with each other.