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These round wafers, commonly known as pappadums, are made from a fragrant blend of cumin and urad flour. They are rolled out paper-thin and sun-dried to preserve their crisp texture. In North India, papads are typically flame-roasted by placing them on a metal rack a few inches above a burner. As they heat up, they expand, and it's essential to move them quickly and evenly to prevent burning. Once one side is roasted, the process is repeated on the other.
In South India, papads are deep-fried in hot oil. When submerged, they immediately expand and sizzle. Once fully puffed, they are removed with tongs and placed on paper towels to drain excess oil.
Papads are versatile and can be enjoyed as an appetizer with coriander chutney or served as a crunchy accompaniment to biryanis, pulaos, and curries. They are a cherished staple in every Indian household.
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