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Papad is a thin, crisp, disc-shaped food from the Indian Subcontinent typically based on a seasoned dough usually made from Chickpeas Gram flour (Besan flour) . Flours made from other sources such as Lentils , Black gram flour, Rice or Potato can also be used.. Papad can be prepared from different ingredients and methods. A well-kneaded mixture is then flattened into thin rounds and kept for sun-drying(Tipical Method). Papad are typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, and Sri Lanka or as an appetiser or Snack, sometimes with toppings such as chopped Onion chopped Carrots , Chutneys or other dips, and Condiments.
Ingredients for Besan Papad:
Gram Flour – 200 gram
White lentil’s flour – 50 gram
White fine flour (maida) – 50 gram
Asafetida ( Hing) – 1 pinch
Cumin seed – 1/4 tbsp
Salt – 1 small spoon (or as per taste)
soda – 1/4 tbsp
Red chili – 1/4 tbsp
Black pepper – 1/4 tbsp
Oil – 2 tbsp to mix in the flour and to fry
Oil to deep fry papads: 100 ml
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