Papad is unquestionably one of the most loved food items in an Indian meal. Giving not just crunch, but also a split open flavor to your plate of mean. They are usually seasoned, containing a lip-smacking dose of masalas, herbs and other spices, which go very well with regular home-cooked meals, particularly dal-chawal.
These crunchy thin crackers are supplements savored in most South Indian meals. On the other side, Papads are eaten as snacks or appetizers on the northern side of our country.
Papad can be made using a wide variety of natural ingredients such as lentils, chickpea, black gram, etc. along with a plethora of authentic Indian spices. However, nothing beats the traditional way of making them at home.
To create papad, for instance, udad papad or black gram papad, water is added to millet, urad, moong black gram flour along with salt and peanut oil. To improve flavour, seasonings such as chilli, cumin, garlic or black pepper are used. The elemental composition of papads widely varies on the additions made to the dough – such as spice mixes, chemical mixes, and different types of vegetable juices to enhance nutritional characteristics of the papad. Most people also consider putting baking soda to make the dough rise and become fluffy. After the dough is done, small round balls are prepared which are then rolled into thin, round flatbread. These are further dried in the sun for around 4 to 5 hours.
These can be cooked by deep-frying, toasting, roasting over an open flame, or even microwaving, depending upon one’s requirement. Each cooking method shows a different flavour from the same papad. We keep a plethora of options stacked up for your joy.USES: