Mumtaz Papad 10s

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 the addition of a large number of ingredients such as cereal flour, pulse flour, soya flour, spice mixes, and a variety of chemical mixes. 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. Papad 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.