Papads (or Pappadum) are chappathi-sized (ok Tortilla sized) thin, crisp wafers made from lentil flour and accented by spices such as black pepper, cumin, garlic, or chile. The good news, you can buy them ready to use from most Indian food stores. Making papad yourself is very labor intensive and requires intensive labor to prep the ingredients, roll them out and dry them in the sun for days. While I do remember papads drying on the terrace at my grandmother’s house, almost all Indian cooks buy them from the store.
Generally, in North India, they are dry roasted over a flame; in the South, they are fried. If you’re feeling adventurous, roast them over an open flame. Tiendo a cocinarlos en una tava (a convex flat iron griddle) by heating the lava over medium heat, putting the papad on and roasting till it looks like the picture (flip occasionally). If you want a quick snack, pop Papad into the microwave and cook for 30 secs, flip and cook for another 30 secs.
Want to get fancy? Sirva con la salsa picante que tengas a mano (or in a pinch, salsa). Un bocadillo favorito cuando era niño estaba usando papad para recoger yogur indio. and of course it can also be served with chai.
As long as you don’t fry them, papads offer a healthy snack or an accompaniment to an Indian meal.
Cooking Papad
Heat a pan over medium heat.
- Place the papad in the pan and cook until they change color (dull yellow to bright yellow) and become crisp.
- Flip the papad over and cook until they are evenly crisp and golden brown.
- Remove the papad from the pan and transfer them to a plate lined with paper towels to drain any excess oil.
- Serve the papad immediately, garnished with chopped cilantro and accompanied by a chutney or dipping sauce.
Note: You can also cook papadams in the oven by preheating them to 400°F (200°C), placing them on a baking sheet, and baking for 5-7 minutes or until they are crisp and golden brown. Alternatively, deep-fry the papadams in hot oil until they are crisp and golden brown.