Introduction
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 fromdried lentils, it can be eaten fried or roasted. There are variety of papadflavors available in the market, that are made to suit the requirement of eachand every individual.
The basic composition of the papad varies from a number of ingredients suchas cereal flour, pulse flour, soya flour, spice mixes, chemical mixes anddifferent vegetable juices for improving both organoleptic and nutritionalcharacteristics.
Before making any papad, its dough is required to make. That dough containssalt and peanut oil and some flavors to make the special regional papad. Bakingsoda is also one of the main ingredient for making good papad. The dough isshaped 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 ormicrowaving.
In India, Papad has a vital place in every meal. It is highly served oraccompanied either as a snack, chaat or with main course recipes. Papad is anexample of the genius of Indian cuisine. Originally there are two types ofPapad – North Indian papad and South Indian papad. They come into differentsizes and textures such as mini papad, big papads, roasted papad, khakra andmany more.
Papads of various brands are easily available in the market. One of the mostfamous market brand is Lijjat. You can get variety of tasty and flavorfulLijjat papads with different shapes and sizes. Always check that they are dryand not stuck with each other.
